Muffin Pan Stratas with Basil and Sun-Dried Tomatoes
Enjoy the taste of summer for breakfast or brunch with these Muffin Pan Stratas with Basil and Sun-Dried Tomatoes!
Servings: 12
Ingredients
- Cooking spray
- 5 cups cubed Italian or French bread packed
- 1/2 cup sun-dried tomatoes in oil drained and chopped
- 1/2 cup chopped fresh basil
- 2 cups shredded Italian blend cheese Mozzarella or Fontina
- Salt and freshly ground black pepper to taste
- 6 large eggs
- 1 1/4 cups whole milk or half-and-half
Instructions
- Preheat oven to 350 degrees. Coat a 12-muffin muffin pan with cooking spray.
- Combine cubed bread, sun-dried tomatoes, basil, cheese and salt and black pepper in a large bowl and toss to evenly distribute ingredients. Press even amounts of the mixture into each muffin cup.
- Whisk together eggs and milk or half-and-half. Season with salt and black pepper.
- Carefully pour into each muffin cup over the bread mixture.
- Cover and refrigerate at least 2 hours or overnight.
- Bake for 20-25 minutes or until puffed, golden and set. Loosen stratas from sides of pan with a thin knife and serve immediately.
Notes
MAKE AHEAD:
- Can be assembled and refrigerated 1 day ahead. Bake when needed.
- Reheat leftovers in the microwave.
- Freeze in airtight containers.
- Reheat in the microwave.
Nutrition
Serving: 1 | Calories: 172kcal | Carbohydrates: 15g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 296mg | Potassium: 201mg | Fiber: 1g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 1mg