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


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.
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.
3Cool 5 minutes in pans, then turn out to cool slightly.
Serve warm or room temperature.

About this Recipe

Dietary Needs: Vegetarian