Spinach Ratatouille Strata Muffins

Karen Grant


Somewhere between a bread pudding and a pull -apart, these pretty, delicious and flavorful muffins are perfect served alongside a nice bowl of stew, soup or roasted meat and simple salad.
I also like to drizzle a little warm olive oil/balsamic reduction over them and bypass the urge to butter them.


★★★★★ 1 vote



  • 1-1/2 Tbs
    olive oil, extra virgin
  • 2 Cups
    baby spinach
  • 1/2 cup
    zucchini, chopped
  • 1/2 cup
    eggplant, chopped
  • 2 Tlbs
    red bell pepper, minced
  • 1 Tlbs
    sun dried tomatoes, minced
  • 1 each
    garlic clove, minced
  • 5 lg
    eggs, lightly beaten
  • 3/4 cup
    half and half
  • 2/3 loaf
    sweet french baguette, cut into 1" cubes
  • 3/4 cup
    mozzerella, shredded (preferably whole milk)
  • 1/4 tsp ea
    kosher salt, ground pepper, dried basil leaf

How to Make Spinach Ratatouille Strata Muffins


  1. In medium heavy saute pan, saute chopped vegetables five minutes over medium heat with olive oil. Add spinach until wilted,reduce heat then add garlic until just golden, making sure not to let garlic burn.Set aside to cool. Combine remaining ingredients with one another making sure to incorporate the wet with bread crumbs. Let sit for 10 minutes, then add vegetable mixture and toss well.
  2. Generously oil sides and bottom of muffin pan wells.
    Spoon mixture evenly into the muffin pans wells and bake in preheated oven at 350'F for 15 minutes or until egg mixture is set.
  3. Cool 5 minutes in pans, then turn out to cool slightly.
    Serve warm or room temperature.

Printable Recipe Card

About Spinach Ratatouille Strata Muffins

Dietary Needs: Vegetarian

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