These strata breakfast muffins are the perfect on the go breakfast! Make these egg muffins for meal prep on Sunday and have grab and go breakfasts all week.
I’m super excited about these breakfast muffins for many reasons. First, they are egg muffins but they aren’t spongy and dry, but moist and flavorful even after freezing and reheating! I’ve never been a huge fan of scrambled or baked eggs, I just don’t love the texture. These egg muffins keep a great texture by using stale bread as the base to give the muffins more structure and better taste.
What is a breakfast strata?
Strata is another type of breakfast casserole, similar to a frittata or quiche. The difference is typically a strata includes bread chunks that make the dish almost into a bread pudding, custard-like dish.
My mom has made strata for almost every Christmas morning that I can remember and we occasionally had it throughout the year for times when we had to feed a crowd. For some reason though strata was always associated with Christmas. Over Christmas a few weeks ago, I was trying to think of how I could make this a year-round, easy meal prep breakfast, and came up with strata muffins.
How to Make Strata Muffins
You can start these the night before by cutting up a baguette into small cubes and leaving it out to get stale. Or if you’re like us and have a dog like Cooper and can’t leave anything out on the counter for more than .2 seconds, you can just dry the cubed bread out in the oven before using it. Cut the baguette into slices, then cut each slice in half lengthwise then in thirds to cube.
Then it’s just whisking the eggs and milk together and distributing everything over 24 muffin cups with some optional mix ins like peppers and spinach. Let the mixture soak in the fridge for at least an hour (you can go up to overnight), then top with shredded cheese. Bake for 18-20 minutes until just set. Let them cool completely before wrapping them tightly in plastic wrap and storing in the freezer in a large ziploc bag if you’re not using them immediately.
I kept these vegetarian and just used red bell pepper and chopped spinach, but you could add some crumbled breakfast sausage or bacon if you’d like. It’s going to look like you can’t possibly fit anything else in the muffin tins, but the egg mixture fills in all the little crevices and soaks up in the bread perfectly.
Try these this weekend and have breakfast for the week all ready to go and let me know in the comments how you like them! You can also sign up for emails every time there’s a new post up. Thanks for stopping by today!
Strata Breakfast Muffins
These egg muffins are delicious and NOT the least bit dry or spongy thanks to the use of stale bread. They make breakfast meal prep easy and are great to grab and go during a busy week.
- 1 baguette cubed
- 10 eggs
- 2.5 cups milk any variety
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt and pepper
- 1 red bell pepper
- 2 cups spinach loosely packed
- 2-4 oz cheddar cheese shredded
Set the cubed bread out the night before to get stale. Alternatively, spread bread over a baking sheet and bake at 225 for 10 minutes to dry. Let cool completely.
Whisk eggs, milk, garlic and onion powder, salt and pepper well to combine. Dice the bell pepper and roughly chop the spinach.
Grease 2 12-cup muffin tins well with cooking spray. Distribute bread cubes evenly over the 24 muffin cups. Repeat with the bell pepper and spinach. Using a ladle, pour the egg and milk mixture evenly and carefully in the muffin cups.
Set the muffins in the refrigerator for at least an hour, up to overnight.
Preheat the oven to 350 and remove muffins from the fridge. Top each muffin with grated cheddar and bake for 18-20 minutes until just set. Let cool completely before removing. Use a knife to run along the edges of the muffins if necessary.
Storing: Wrap two at a time tightly in plastic wrap then place in a large ziploc bag in the freezer for easy grab and go breakfasts all week. Reheat in the microwave for 1-2 minutes.
- Feel free to change up the mix ins with breakfast sausage, mushrooms, bacon, etc. just make sure everything still fits in the muffin cup!
- Any variety of milk works here, the nutrition info is calculated using 2% dairy milk.