Mini Egg Strata Recipe in a Muffin Tin
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I love this mini egg strata recipe for quick and easy breakfasts. Back-to-School breakfast recipes are a parent’s secret weapon during the month of September when the “reentry” to a morning routine can be rough!
Especially, this year when a lot of us are having to start new routines around getting our kids settled in for e-learning!
That’s why I love these 3 Mini Egg Stratas in a Muffin Tin. I find a muffin tin breakfast is a Mom’s best friend. You can make so many fun things in them! The ideas are endless and everyone’s tastes can be represented! Another great muffin tin breakfast is my Make-Ahead Oatmeal Cups!
A Make-Ahead Breakfast Idea!
Make a big batch of these on Sunday and freeze for the week ahead! You can also switch up the toppings to allow everyone their favorite combos. It’s really easy since they all use the same batter, so just add the toppings as you like, and then pour the batter on top!
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STEP#1: Make the Egg Custard
It really helps to pour the custard into a Pyrex pitcher. This will make it much easier to pour into your muffin papers without spilling it everywhere!
STEP#2: Cube the Bread
These mini stratas work best when you use a rustic loaf of bread. Since it needs to soak up all the egg custard you need a hearty bread like this that can hold up when soaked with custard. I also find heartier bread has more nutritional value too which will keep the kids going longer between snacks and lunch.
Cut the bread into 1-inch cubes and fill your muffin papers with them. These work really well in tulip muffin papers (link to buy in the recipe card below). In fact, I think they are better that way because it will allow for a bigger muffin and will prevent the egg from spilling over as it cooks.
And when you unfurl them they act like a little plate, which comes in handy if you are having that kind of morning where these need to be eaten in the car!
Step#3: Add your Favorite Toppings!
The best part of this recipe is the fact that you can customize the toppings to suit everyone’s tastes. Since the muffin tin provides 12 wells, I dedicate 4 wells to each topping.
STEP#4: Fill the Muffin Tin
Once all your toppings are placed, then go over the tin by filling each well with the custard. You may need to go over each well 1-2 times in order to allow the custard to soak into the bread.
The egg will puff up as the custard bakes so try not to fill the papers too full. I also make sure that the bread cubes on top aren’t completely covered so that they can crisp up on top.
These Mini Egg Strats Feeze Beautifully!
Place the cooled stratas in a freezer-safe container then reheat in the microwave at :30 intervals until warmed through. As the months turn colder there’s nothing quite like a warm breakfast!
There’s something about the crispy bread, the cheesy topping and custardy egg underneath that just makes these such a winner for a breakfast on the go!
MORE GREAT BREAKFAST IDEAS!
- Strawberry Muffins with Lemon Zest
- Banana Muffins with 3 Toppings
- The BEST Apple Cinnamon Muffins
- Oat flour Blueberry Pancakes
If you enjoy this Mini Strata Recipe
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3 Mini Egg Stratas in a Muffin Tin
Delicious Mini Egg Stratas for a make-ahead breakfast idea that's perfect for hectic Back-to-School Mornings!
Ingredients
EGG BATTER:
- 10 eggs
- ½ cup (120 ml) of heavy cream
- ¼ tsp salt
- freshly cracked pepper
- 1 lb (450 g) of bread (Italian Loaf, French Bread) cut into 1" cubes
FILLINGS:
- 1/3 cup (80 ml) Grated Cheddar Cheese + 1 jalapeno, Diced
- 1/3 cup (80 ml) Grated Mozzarella Cheese + 12 Cherry Tomatoes, quartered + 2 tbsp (30 ml) Herbs de Provence
- 3 slices of Swiss Cheese+ 4 slices Black Forrest Ham + 2 tbsp (30 ml) freshly snipped Chives
Instructions
Preheat oven to 375F (190C).
Line a 12-cup muffin tin with muffin papers.
Whisk together the egg batter. Transfer to a Pyrex pitcher for easy pouring. Fill each well with the bread cubes and the fillings of your choice, yop with egg batter covering the bread and coming to the top of a tulip paper or ¾ of the way full if using a regular muffin paper.
Bake for 20-25 mins until puffed up and golden brown. Serve immediately or allow to cool and freeze for up to 1 month. Microwave on high for:30-:45 secs or until warmed through.
Notes
OTHER FILLING IDEAS INCLUDE:
Cooked Bacon + Cheddar Cheese
Cooked Italian Sausage + Asiago Cheese + Dried Oregano
Goat Cheese + Fresh Dill + Fresh Parsley
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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18 Piece Glass Food Storage Containers with Lids, Glass Meal Prep Containers, Glass Containers for Food Storage with Lids, BPA Free & Leak Proof (9 lids & 9 Containers) -
Circulon Nonstick Bakeware Nonstick 12-Cup Muffin Tin / Nonstick 12-Cup Cupcake Tin - 12 Cup, Brown
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Royal Brown Tulip Style Baking Cups, Medium Case of 2000
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 194mgSodium: 359mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 13g
Hi, this sounds amazing! I want to make these tomorrow after having strata at a tea place. Could I use half and half in lieu of the heavy cream? Thanks!
Sure you could, but they wouldn’t be as dense, the interiors would just be a bit looser but they would still be good! Hope you enjoy!
Hello!!
Could I possibly put these together the night before and bake them the next morning??
Yes of course! No problem they would be great that way 🙂
Hello Beth, Just want to ask if I need to use large tulip muffin liners or the medium size. I always use large when I bake muffins and they are just regular sized and perfect for 1 muffin each. I am not sure about the tulip shaped ones. In fact am having difficulty finding them. Will likely order from amazon as you suggested. I have made several of your recipes and have been more than pleased. I love your recipes and your videos!! Keep up the excellent work. Look forward to all your recipes!! Thank You!