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Challah Strata Muffins

Leftover challah becomes the perfect-on-the-go breakfast for the week. After cooling, wrap the Challah Strata Muffins and store in the refrigerator. Warm before serving, or enjoy cold.

  • Duration
  • Cook Time
  • Prep Time
  • 12 StratasServings


  • 8 eggs, lightly whisked
  • 4 tablespoons melted butter
  • 3 cups medium cubes of challah
  • 2 cups baby spinach
  • 2 roasted red peppers, seeded and diced
  • ¼ cup sliced scallions
  • 2 cups heavy cream
  • 2 cups total of shredded cheddar, Swiss, and mozzarella cheeses
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper


1. Preheat oven to 350°F. Grease a muffin tin.

2. Combine eggs, melted butter, challah, spinach, red peppers, scallions, cream, cheese, salt, and pepper in a large mixing bowl.

3. Ladle mixture into greased muffin cups. Bake at 350°F for 30 to 40 minutes, or until the eggs are set but not too firm.

4. Let sit to firm up for 15 minutes before serving.