Mini Egg Strata Recipe in a Muffin Tin

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! 

Various toppings on an assortment of mini egg stratas
Tomato Mozzarella and Herb Strata a Favorite for Kids!

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!

vertical image of a tin of mini egg stratas

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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! 

Pouring egg custard into a pyrex pitcher

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. 

A close up of a person cutting a piece of bread

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! 

Muffin papers filled with bread cubes

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.

Tulip Muffin Papers filled with bread cubes, cheese, ham and chives
Ham, Cheese, and Chives. A favorite topping at our house.

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. 

A person standing in front of a table pouring egg custard into a muffin tin

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. 

muffin papers filled with strats custard and fillings

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! 

Mini Egg Stratas in a glass container
Freeze Egg Stratas According to their Toppings for easy organization

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! 

detail of a mini egg strata in a muffin paper



If you enjoy this Mini Strata Recipe

please leave a rating and review below!

detail of a mini egg strata in a muffin paper

3 Mini Egg Stratas in a Muffin Tin

Yield: 12
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Delicious Mini Egg Stratas for a make-ahead breakfast idea that's perfect for hectic Back-to-School Mornings!



  • 10 eggs
  • ½ cup (120 ml) of heavy cream
  • ¼ teaspoon salt
  • freshly cracked pepper
  • 1 lb (450 g) of bread (Italian Loaf, French Bread) cut into 1" cubes


  • ⅓ cup (80 ml) Grated Cheddar Cheese + 1 jalapeno, Diced
  • ⅓ cup (80 ml) Grated Mozzarella Cheese + 12 Cherry Tomatoes, quartered + 2 tablespoon (30 ml) Herbs de Provence
  • 3 slices of Swiss Cheese+ 4 slices Black Forrest Ham + 2 tablespoon (30 ml) freshly snipped Chives


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.


Cooked Bacon + Cheddar Cheese
Cooked Italian Sausage + Asiago Cheese + Dried Oregano
Goat Cheese + Fresh Dill + Fresh Parsley

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 194mgSodium: 359mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 13g

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  1. Pingback: Raspberry Almond Thimble Cakes - Entertaining with Beth
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  3. 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!