Beth’s Back-to-School Breakfast: 3 Mini Egg Stratas in a Muffin Tin

Beth’s Back-to-School Breakfast: 3 Mini Egg Stratas in a Muffin Tin

– Hey, guys, today I’m
gonna give you a great idea for a back to school breakfast. It’s my mini egg stratas
made in a muffin tin. Now, if you’re not familiar with a strata, it’s a popular brunch item and it has eggs in it and heavy bread and it’s baked like a casserole. So it’s somewhere between a
bread pudding and a quiche and what I like about this recipe is I’m gonna show you
how to make one batter and then actually create three
different types of stratas based on the fillings you choose. It’s a great idea for back to school because you can make a big
batch of these on Sunday night and then bake them off and
have them in the freezer ready to go for several weeks. Let me show you how to put it together. So the first thing we’re gonna do is whip up our basic batter and then in a large bowl
you’re gonna crack 10 eggs. To that, you’re gonna add
a half cup of heavy cream. Now, you could use milk. I tend to use the heavy cream because I find that it gives the stratas a lot more structure but you definitely could use the milk if you’re looking for
something a little bit lighter. A quarter teaspoon of salt and
some freshly cracked pepper and that’s all there is to it. You’re gonna whisk that all
up and then set it aside and then you wanna take
out a 12 cup muffin tin and you do wanna line it
with some muffin papers. Now, you could definitely
use standard muffin papers but I like to use these tulip papers ’cause they’re a bit higher. They’re also great once
the stratas are baked because you can unwrap them and you’ll see, you’ll
have like a little square, almost like a little napkin, a little plate you can eat them on if you’re waiting for the bus or you’re actually having
to eat this in the car which I get it, I know
that there are mornings that happen that way. Then you wanna fill your
papers with a heavy bread. I like to use a whole wheat Italian loaf. I find that that’s a
really good consistency for something like this. I wouldn’t use sandwich bread because it’s just too thin and doesn’t really have the weight of something like an Italian loaf or even French bread would work too. And as you’re filling the bread, try to leave some nooks and crannies ’cause that will make it easier
to pour the egg batter in. I’ve done it before where
I’ve packed the bread in there real dense and then tried
to pour the egg in it and it doesn’t absorb right away and it spills all over
and makes kind of a mess. So do leave your little nooks and crannies and that’ll help the egg
find its way through. Okay, so once you got
all your bread situated, now we’re gonna talk about the fillings. So these are a few that I like best but I will leave you some
other ideas in the description for some other combos that would be great but basically, I do three different kinds and it works out really
well in the muffin tin because then that way you
have four of each kind. So first up, we’re gonna begin with a cheddar cheese jalapeno combo. So you can take the jalapeno peppers, dice them real fine,
sprinkle them on the bread and then top with some cheese, just some grated cheddar cheese
is what I’m working with. In the next step, we’re gonna take some diced cherry tomatoes. So I like to just cut them into quarters, top them on the bread and then add some freshly
grated mozzarella cheese and a little sprinkling
of herbes de Provence and then for the last one, I’m gonna do some sliced Black Forest ham, some little squares of Swiss cheese and then some freshly snipped chives. That’s a really good combo too. This is a great recipe to make if you live with a couple of roommates because then everybody
can have their own filling that they like and then you can put them in the freezer marked with their name on it then once you have all
your fillings ready to go, we’re gonna go back to our egg batter and I like to transfer it
into a smaller Pyrex pitcher because that will make it
easier to pour in your wells and then you’re just gonna
go ahead and fill each well with enough batter to
kinda cover the bread and go all the way up to
the top of the tulip paper and as you find yourself
running out of batter which can happen if
your bread is too dense and it’s sort of sucking
it up really quickly, you can just add to the
recipe by taking one egg to maybe two to three
teaspoons of heavy cream and season it with a
little salt and pepper and then you can add into
the wells that you need and then I like to let this tray sit out for just about 10 to 15 minutes to allow for all of that egg
batter to soak into the bread. It’ll just give you a more
custardy finish in the inside and then we’re gonna bake at 375 for anywhere from 20 to 25 minutes just until all the stratas have puffed up and are a bit golden brown and when you pull them out,
you will see how delicious and tasty they look. It’ll be really hard not
to pop a few in your mouth while you’re just waiting
for them to cool down. You don’t have to wait for breakfast. You can give ’em a try. And then once they are cooled down, you can transfer them to
a freezer safe container, cover it with foil or a
lid, whatever you have and then just reheat in the microwave when you need breakfast. I hope you guys give this one a try and let me know what you think. Subscribe for more quick and easy recipes and I’ll see you back here
next week with another one. Until then. (calm music)

62 thoughts on “Beth’s Back-to-School Breakfast: 3 Mini Egg Stratas in a Muffin Tin

  1. Hi, Beth. Your little egg treats look simply adorable, just like you. What do you love about eggs, and when will you make your Cornish Game Hen recipe and mention my name? Have a good day, Beth.

  2. Great recipe Beth! My family has a tradition of making a very similar strata casserole for Christmas morning, so this is somewhat reminiscent of the holidays for me!😊

  3. Looks like a wonderful alternative to the typical nasty fast food breakfast sandwiches. IL definitely give this a try.

  4. Love the idea! Please can you make more such recipe videos – make ahead meals that can be adaptable for people on a weightloss diet?

  5. These look delicious, Beth….so cute!! I'm curious….after you've baked, cooled, and stored in freezer, do you thaw before reheating or, what is the best way to go about it (temp., time, thawed or not, etc.)?? Thanks!

  6. These look perfect for back to school! I have two hungry teenagers and I never seem to have enough time for bacon and eggs or something hearty because they have to get in so early. These look like the perfect solution! Thank you so, so much!!!πŸ’•πŸ‘πŸ»πŸ’•

  7. This is awesome, Beth! I'm making these for our upcoming brunch meeting while working on our thesis. Thank you! More brunch-for-sharing ideas please. Love lots from the other side of the world! 😊

  8. I love this Beth! We were just talking about making some healthy and quick breakfast options for our teenagers to have before school and this idea has been added to the list. Thanks for sharing such a great recipe once again 😊

  9. Yay you brought back the montage on my recommendation. Thanks beth and definitely gonna try these as i live with my grandmother and she us getting old so breakfast before school is really on me

  10. These are brilliant! We included a similar concept – French Toast Muffins – in our latest cookbook. I love the idea of a recipe you can personalize – even within the batch. We'll definitely give these a try this week!

  11. Hey Beth…… 2 boys are grown now, and I sure miss the back to school days, such fond memories πŸ™‚ Thank you so much for sharing this recipe, love these cute little mini stratas…….take care XO

  12. The thing I love most about Beth is that yes, she is a seasoned professional with her cooking, etc, but she drops little tidbits about how she got there. i.e. "Leave the nooks and crannies…it made a mess." Many people who are a pro at some thing or anther don't do things like that and present it as "Woke up…uhhh…perfection on the first try." It makes amateurs feel discouraged when their first try fails. Idk. I'm probably just being weird, but again, I really appreciate the honesty.

  13. I've been laughing throughout this video because its a back to school recipe, but here in Australia, I've been ay school for 8 weeksπŸ˜‚πŸ˜‚πŸ˜‚

  14. hey beth ! please do a fall brunch full menu video like you did for spring and summer . it's almost fall time in canada . and we really need your help specially when you explain the game plan and decorations. it's really awesome. and practical . i would really appreciate it thanks

  15. Made these with ham and cheese tonight and they were a huge hit with the whole family! I was impatient and made them before going to the store to get the tulip liners… just know the regular muffin liners stick and easily overflow and make a mess. Should've listened to your tip! πŸ˜±πŸ˜‰πŸ˜†πŸ˜‡ Ordering the tulip ones for next time! Thanks for another great recipe! Yours are always winners!

  16. Love the recipe idea but I am looking to avoid bread as much as possible. Do you have some suggestions of what to replace it with to maintain the structural integrity of the muffins?

  17. Awesome recipe Beth for saving time in the kitchen, now taht my kids are back to school again. This is soemthing that you have in the fridge for any moment, for breakfast, for a fast sanck or even for a lunch, but here i would eat more than 1 or 2…hahaha

    Have a fantastic week. I love this coming season….

  18. Nice work as always Beth, congrats on your move to this full time. Looking forward to your increased success in this venture!!

  19. Thanks a lot Beth. This would be a good lunch box snack, too. I have a quick question: what would you recommend instead of the dairy cream for a dairy free option ? thank you

  20. Ok, Beth, they're in the oven!! I couldn't find those tall paper cups so we will see how they turn out:) Thanks for this awesome recipe!!

  21. Hi, I tried this recipe and used the tulip cup holders like you suggested (they're so cute) but I was having a hard time peeling the wrapping off the egg. Am I missing a step? What can I do to prevent this from happening again?

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