Isn’t it true we seem to reserve stratas for special occasions? Made from bread and eggs, this dish typically takes some planning- including an overnight in the fridge- before cooking. But, to my great surprise, I found a brilliant new way to enjoy strata... make them MINI!
Simple to assemble, they will sit to soak for only 10 minutes and bake in just 20. And since they are so quick to make, you can enjoy them beyond brunch as an easy breakfast, snack, or yummy lunch. Even better, make a double batch and store any leftovers in a covered container in the fridge for up to 4 days and reheat in the microwave. Enjoy!
Anytime Mini Strata (makes 1 dozen)
6 large eggs
1 cup plain nonfat Greek yogurt
1 teaspoon each: onion powder, garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1 cup packed spinach, chopped
1/2 cup sliced mushrooms
1 cup cubed whole grain bread
Preheat oven to 375 degrees. Prepare 12-cup muffin tin with cooking spray. Using a whisk, beat eggs in medium bowl with yogurt. Add up to a tablespoon of water if mixture to thick to blend. Whisk in onion and garlic powders, salt and pepper. With a spoon, mix in cheese, bread, spinach and mushrooms. Let stand for 10 minutes. Stir once again and evenly distribute among the 12 muffin cups. Bake for 20-25 minutes until they are golden brown. Allow a few minutes to cool before serving. Run a small knife around each to help pop them out of the muffin cups. Enjoy!
Adapted from Power Up Muffins in the 2015 The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. Anytime Mini Strata