With just a little effort you can be eating a delicious red pepper strata as you run out the door each morning. Kids tend to like the Egg Casserole Muffins with cheese and bacon, I think these red pepper stratas take it up a notch for those of us that like a lighter, healthier version.
Stratas and egg casseroles have played a big part in my family growing up. Especially at holidays, in particular, for Christmas or other family gatherings where you want to prepare the meal ahead of time and just throw it in the oven the next morning. At holidays there are always have hungry diners looking for a delicious meal. We use mini muffin tins (or full size muffin tin)to bring the full size red pepper strata down to bite size morsels. On The Go Bites stratas can be made ahead and frozen so that when you head out the door for work, or your child runs down the stairs and out the door for school, you only have to reheat the Strata in the microwave or toaster oven.
You can add whatever vegetables that you have on hand to this red pepper strata, I always seem to have a spare red pepper around so that typically is the vegetable we include. Often I have leftover vegetables for salad like squash, tomatoes or spinach that make perfect additions. How often do you have leftover bread and don’t know what to do with it…..make a strata instead of throwing out the bread. If it’s a little stale it’s actually that much better for a strata.
This red pepper strata should be refrigerated at least 4 hours and can be chilled up to a day. Bring to room temperature for about 30 minutes before baking for even heating and cooking throughout. See notes for freezing and reheating the red pepper strata.
Start your day right with your favorite bite size strata concoction.
Portable Red Pepper Stratas
- 1/2 Cup Red Pepper Chopped
- 1/2 Cup Onion Chopped, I like Vidalia or sweet onions
- 1 Clove garlic Minced
- 2 Tablespoons olive oil I prefer Extra Virgin
- 1 Pinch Kosher Salt & Pepper
- 5 Cups French Bread Cubed into 1/2" Pieces
- 5 Whole Eggs Slightly Whipped
- 1 Teaspoon Dijon Mustard
- 1 Cup 1/2 & 1/2 or milk for a lighter version
- 1 Cup Cheddar Cheese Shredded
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Pepper
Chop the red pepper, onion and mince the garlic clove. Warm the olive oil in a skillet over medium heat. Add a pinch of Kosher Salt and pepper and saute until soft, about 8 minutes.
Cube the French bread into 1/4" to 1/2" cubes, set aside.
In separate bowl slightly whip the eggs with a fork, then add Dijon mustard, 1/2 & 1/2, cheese and kosher salt & pepper, mix. Add bread cubes gently mixing until the bread cubes are covered with the egg mixture.
Fill muffin cups almost to the rim, cover tightly and refrigerate for at least 4 hours or overnight to allow the bread to absorb the liquid
Preheat oven to 350 and bake for 20-25 minutes, until the egg is set and bread is just starting to brown.
To Store or Freeze: Stratas will keep in the refrigerator for 1 week. You can flash freeze them in a single layer on a parchment lined cookie tray, once frozen put stratas in container or freezer zip lock bag, label with recipe name and date when frozen. Remove whenever the spirit hits you and warm in the microwave for 1 minute or in a toaster oven at 325 for 12 minutes.