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In Good Taste: A healthy breakfast that’s hard to beat
PUBLISHED: | UPDATED:

Eggs, in the news once again, are good for us! Eggs contain the highest value for protein and are a powerhouse of disease-fighting nutrients (iron, vitamins, minerals and carotenoids) that may reduce age-related macular degeneration (according to WedMD). Mini stratas, easy to make and serve, are a healthy, nutritional breakfast that everyone can enjoy!

MUFFIN TIN STRATAS

Yields: 6 servings

INGREDIENTS

Coconut Oil cooking spray

1 tablespoon coconut Oil

1/2 cup broccoli florets, washed and cut into small pieces

1/2 cup chopped red bell pepper

1/2 cup chopped tomatoes

4 chopped scallions, white and some green part

2 cups French or Italian bread, cut into 1/2-inch cubes (include crust)

1/2 cup shredded Asiago and Parmesan cheeses, combined

3 organic eggs

1/4 cup organic 2% milk

Sea salt and freshly ground pepper

PREPARATION

Preheat oven to 350ºF. Spray a 6-cup muffin tin generously with cooking spray; set aside.

In a skillet, heat coconut oil over medium heat until melted. Add broccoli, red pepper, tomatoes and scallions, saute until vegetables are tender 5-6 minutes, stirring frequently. Remove from heat.

Place bread cubes in a large bowl, add vegetables and combine.

Crack eggs into a mixing cup, add milk and whisk until combined. Pour egg mixture over bread and vegetables, toss gently to coat. Season with salt and pepper.

Spoon mixture into each muffin tin, filling to the top. Sprinkle each with cheese.

Place muffin tin in the center of preheated oven and bake for 25-30 minutes or until golden, puffed and a knife inserted into the center comes clean. Remove to a cooling rack; loosen stratas from the sides with a thin knife.

Tip: Recipe can easily be prepared, refrigerated overnight in tin and baked in the morning for a delicious breakfast. Reheat in microwave for 20 or so seconds.

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