Hand held egg strata
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Portable Red Pepper Stratas
Prep Time
20 mins
Cook Time
20 mins
Total Time
4 hrs 40 mins
 
Vegetables, eggs and bread make for the perfect portable breakfast
Servings: 12 Muffins or 24 Mini Muffins
Ingredients
  • 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
Instructions
  1. 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.
  2. Cube the French bread into 1/4" to 1/2" cubes, set aside.
  3. 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.
  4. 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
  5. Preheat oven to 350 and bake for 20-25 minutes, until the egg is set and bread is just starting to brown.
Recipe Notes

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.