Ham and Cheese Mini Stratas
by Brennans Market Admin
Serving Size: makes 6-8 depending on muffin cup size
1/4 cup milk
1/2 teaspoon dry mustard
1/4 cup Parmesan cheese
salt and pepper
2 1/2 cups cubed bread, like sourdough
1 small tomato, seeded and diced
1 cup (3 oz) ham, diced
1/2 cup (1/4 lb) cheddar cheese, diced into chunks
2 Tablespoons basil, thinly sliced
Adapted From: Foodiecrush.com
You can use muffin tins or popover pans. These can be made the night before and baked the next day. And… they are customizable. Mix up the cheeses or swap out the ham for sausage.
In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese and salt and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or 2/3 full.
Cover with plastic wrap and put in refrigerator overnight. In the morning, take out of fridge, preheat oven to 350 degrees and bake for 20-30 minutes until eggs are set.
Let sit in pan for 5 minutes before removing to eat or save at room temperature or in fridge.
They'll keep for up to 3 days. If you don't eat them all the first day.