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.
Challah Strata Muffins
Servings
12 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Grease a muffin tin.
- Combine eggs, melted butter, challah, spinach, red peppers, scallions, cream, cheese, salt, and pepper in a large mixing bowl.
- 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.
- Let sit to firm up for 15 minutes before serving.
They can be frozen. Just be sure to cool thoroughly and seal tightly before freezing. Thaw and reheat gently at 200F or eat chilled.
Could this be frozen?