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. . .
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Cheryl King - Mommasangelbaby