Individual Mini Stratas - Breakfast For Dinner - Blog at - 308489

Individual Mini Stratas - Breakfast for dinner 
Aug. 12, 2013 3:10 am 
Updated: Aug. 16, 2013 3:21 pm

We were having guests for dinner, and I asked them what they wanted to have.  One of them responded that she would like breakfast for dinner, so I decided to whip up a Strata.

A strata is an egg casserole, made with bread, eggs, cheese and milk.  Meat and/or veggies are usually added according to the tastes of the baker and his/her guests.  Stratas are often served for brunch or breakfast.  They are ideal for early morning meals because they usually need to rest overnight so that the egg mixture can completely soak into the bread.  Following the overnight soak, one can simply remove from the refrigerator, allow it to come to room temperature, and bake as directed, usually anywhere from 30 minutes to 1 hour.

For my strata I wanted to do something a little different and make individual portions, which I decided to do using a muffin tin.  I included basic strata ingredients and started the job.

First I toasted some bread, since I didn't have any day old, and I wanted it to be dry enough to really soak up the egg mixture.  Day old bread is fine, or lightly toasted as I did.  I placed a small amount of bread into each muffin cup.

For my strata I was using a ham steak, which I had fried and cubed.  I didn't use the whole steak, just around 1-2 cups of the cubes, which I estimate to have been about 1 lb. of meat.  I used 1/2 yellow onion, finely diced (I don't like big chunks of onion in my food), and about 8 oz. mushrooms, which I also diced as opposed to just slicing because I felt it would combine better this way.  I combined these ingredients and topped the bread with the mixture.


I topped this with about 1/2 c. shredded Mozzerella and 1 and 1/2 c. shredded Mexican cheese blend (Monterey Jack, Cheddar, Queso Quesadilla, and Asodero cheeses).

At this point I started to prepare the egg mixutre, using 9 eggs, 2 cups milk, 1 cup Greek yogurt, and salt and pepper to taste.

I whipped this together in my Kitchen Aid stand mixer, and I was ready to go.  This is when disaster happened.  I started using a measuring cup to dip in the egg mixture and pour over the prepared muffin cups.  There was egg everywhere, except in the strata.  At this point, I decided that I needed a different approach.  I poured all of the ingredients from the muffin cups into a large bowl, tossed to mix, and poured the egg mixture over that.  I tossed that together until all the ingredients were well coated and, viola!  Now I was cooking!

Using a 1/2 c measuring cup I scooped enough of the strata mixture to almost fill each muffin cup.  I didn't need to leave room in each cup because the strata doesn't really rise.  Finally I wrapped the tin with plastic wrap and put it in the refrigerator to chill overnight.

The following day I removed the muffin tin 30 minutes before I needed to put it in the oven so that it could come to room temperature.  Then I popped it in the oven for about 35 minutes, at which point the tops of the stratas were nice and golden brown.

I served the stratas with a simple spinach and strawberry salad, with a strawberry vinegrette.  I have to say, they were delicious.

For the full recipe, please visit my personal recipe box, here.  I would love to hear any feedback you have if you decide to make them.


Here are a couple of tags for this recipe: #eggs, #brunch, #strata, #breakfast, #kitchenaid, #easymeal


Until Next time. . .


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with 

Products received from advertiser are only used for experienced-based reviews on Mommasangelbaby. The reviews, content and opinions expressed in this blog are purely the sole opinions of Cheryl King - Mommasangelbaby.


Aug. 12, 2013 7:01 am
My hubby would love this strata. It has all the ingredients he loves in a breakfast.
Aug. 12, 2013 10:59 am
Those look really tasty. Strata is my go to when I end up with either too many eggs or too much milk. Thanks for sharing.
Aug. 12, 2013 11:06 am
Lela, my hubby loved it. I prefer ham to sausage as a breakfast meat, and we all LOVE mushrooms in this family. That's the nice thing about this recipe, it can be mixed and matched to taste. BSM, thanks for your comment, it certainly is a good way to go with milk and eggs!
Aug. 12, 2013 12:22 pm
These little individual strata, stacked on a platter, would look so much prettier than a casserole dish. Great idea! My family loves finger foods, too.
Aug. 12, 2013 1:57 pm
What a neat idea to make ahead. I'm going to make some up and freeze to take out a few at a time when someone unexpected calls and is coming by for lunch. With your strawberry spinach salad and one of my yum desserts - a perfect lunch!
Aug. 12, 2013 11:50 pm
Bibi, you're right about presentation! What a lovely idea. My kids much prefer their own mini serving to a piece of a big casserole. Sweet Cook, I love the idea of freezing. I don't think there should be any problem with doing so and would love to hear how it works out for you. The spinach strawberry salad was yummy. We whipped up a delicious strawberry vinegrette with olive oil, pomegranate vinegar (it was what we had on hand), and strawberry jam. We served Chef John's lemon bars for a yummy dessert! Thanks for your comment & for stopping by!
Aug. 13, 2013 10:10 am
Can't wait to try this recipe, Strata for dinner! Thanks!
Aug. 13, 2013 10:14 am
Cheryl-Can't wait to try this recipe,it has been addd to my recipe box! BTW-I love that you added the tags too thanks!
Aug. 13, 2013 7:12 pm
cookin - I'm so flattered that you want to try my recipe. I would love to hear how it goes, please let me know if you experience any CHAOS like I always do. HUGS - Cheryl
Aug. 13, 2013 9:06 pm
Love this idea! I'm always looking for yummy ideas for quick, on-the-go breakfasts for me, the hubby and daughter (especially since school started today). My kindergartener is going to love this! Recipe saved...thanks for sharing!
Aug. 14, 2013 12:03 am
Shannon, I don't know much about freezing these, but I think it might work out OK, then you'd have them any time to quickly reheat in microwave or toaster oven. You'd have to try to find the info about freezing first though. Do let me know if/when you try them, as I mentioned to cookin above, I'd love to hear how it goes for you when you try it!
Aug. 16, 2013 3:21 pm
I make individual stratas also very similar to these but I make up big batches of ham and broccoli ones, sausage and mushroom and one with just bacon and cheese (all have a bit of onion sauteed in them) with whatever cheese I have I freeze them in like batches and the kids (teens) take one or two out and reheat for about four minutes and they head out the door. I LOVE these!!
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Cheryl King

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Albuquerque, New Mexico, USA

Member Since
Apr. 2012

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About Me
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
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