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Enjoy the taste of summer for breakfast or brunch with these Muffin Pan Stratas with Basil and Sun-Dried Tomatoes!



Total time

0 minutes




Lunch, Appetiser


  • cooking spray
  • 5 cups cubed Italian or French bread (packed)
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • ½ cup  finely chopped fresh basil
  • 2 cups shredded Italian blend cheese, Mozzarella or Fontina
  • salt and freshly ground black pepper (to taste)
  • 6 eggs
  • 1¼ cups whole milk or half-and-half


  1. Preheat oven to 350 degrees.  Coat a 12-muffin muffin pan with cooking spray.
  2. Combine cubed bread, sun-dried tomatoes, basil, cheese and salt and black pepper in a large bowl and toss to evenly distribute ingredients.  Press even amounts of the mixture into each muffin cup.
  3. Whisk together eggs and milk or half-and-half.  Season with salt and black pepper.
  4. Carefully pour into each muffin cup over the bread mixture.
  5. Cover and refrigerate at least 2 hours or overnight.
  6. Bake for 20-25 minutes or until puffed, golden and set.  Loosen stratas from sides of pan with a thin knife and serve immediately.
  7. View the recipe instructions at From a Chef's Kitchen

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