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Muffin Pan Stratas with Basil and Sun Dried Tomatoes close-up on cooling rack garnished with fresh basil

Muffin Pan Stratas with Basil and Sun-Dried Tomatoes

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Enjoy the taste of summer for breakfast or brunch with these Muffin Pan Stratas with Basil and Sun-Dried Tomatoes!
Course Breakfast and Brunch
Cuisine Italian
Diet Vegetarian
Prep Time 15 mins
Cook Time 25 mins
Additional Time 2 hrs
Total Time 2 hrs 40 mins
Servings 12
Calories 172


  • Cooking spray
  • 5 cups cubed Italian or French bread packed
  • ½ cup sun-dried tomatoes in oil drained and chopped
  • ½ 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 ¼ cups whole milk or half-and-half


  • 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.


MAKE AHEAD:  Can be assembled and refrigerated 1 day ahead.  Bake when needed.  Reheat leftovers in the microwave.
FREEZER-FRIENDLY:  Freeze in airtight containers.  Reheat in the microwave.


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