Miniature Breakfast Stratas

What happens on a Thursday night when you have fabulous plans of a one-pot butternut squash macaroni & cheese that you’re just SURE will be gooey and amazing is actually not gooey and amazing at all? When you dump that entire one pot into the garbage because it tastes THAT bad?

You make these miniature breakfast stratas, because the ingredient list is short, they come together in record time, and they’re delicious.

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I know. You think we already made these before. But I promise you, these are different than the miniature egg quiches, and in my opinion, better. So make a pan of them tonight and BOOM — you’ve got breakfast to go all week. Boom. Yes, I just said boom.

Happy Monday y’all, make it a beautiful week!


  • 5 large eggs
  • 1 1/3 cups milk or half & half
  • 1/2 teaspoon prepared mustard
  • 1/8 teaspoon paprika (sweet or smoked)
  • A pinch of cayenne
  • A dash of nutmeg
  • 1/4 – 1/2 teaspoon salt
  • 5 slices day-old bread, cubed (about 2 cups)
  • 5 slices cooked bacon, drained and coarsely chopped (you can substitute sausage or ham for this)
  • 1 cup total of chopped spinach, mushrooms, and bell peppers (or any other veggie you want to throw in)
  • 4 ounces (about 1 1/2 cups) grated cheddar cheese


Line a muffin pan with 12 tin foil muffin holders (or just grease the pan thoroughly).

In a mixing bowl with a spout, whisk together well the eggs, milk or half & half, mustard, paprika, cayenne, nutmeg, and salt. Set aside.

Evenly distribute among the muffin cups, in order, bread cubes, bacon, vegetables, cheese, and the milk/egg mixture.

Heat the oven to 350 degrees F. with the rack in the middle position. Bake for 15 to 35 minutes, depending on the size of the muffin cups used, until the tops are lightly browned and the eggs set. Allow the mini stratas to cool in the muffin cups for five minutes, remove them, and serve.

Yields: 12 stratas when using regular-sized muffin pan

Recipe adapted from: Modern Comfort Food


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