spinach ratatouille strata muffins
(1 rating)
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 rating)
Ingredients For spinach ratatouille strata muffins
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1-1/2 Tbsolive oil, extra virgin
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2 Cupsbaby spinach
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1/2 cupzucchini, chopped
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1/2 cupeggplant, chopped
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2 Tlbsred bell pepper, minced
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1 Tlbssun dried tomatoes, minced
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1 eachgarlic clove, minced
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5 lgeggs, lightly beaten
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3/4 cuphalf and half
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2/3 loafsweet french baguette, cut into 1" cubes
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3/4 cupmozzerella, shredded (preferably whole milk)
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1/4 tsp eakosher salt, ground pepper, dried basil leaf
How To Make spinach ratatouille strata muffins
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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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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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3Cool 5 minutes in pans, then turn out to cool slightly. Serve warm or room temperature.
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