spinach ratatouille strata muffins
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.
prep time
cook time
method
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yield
Ingredients
- 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
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Step 1In 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.
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Step 2Generously 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.
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Step 3Cool 5 minutes in pans, then turn out to cool slightly. Serve warm or room temperature.
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