Spinach, Ham and Cheese Strata Muffins

Recipe courtesy Rock'n Dough Pizza Co.
TOTAL TIME: 5 hr 25 min
Prep: 15 min
Inactive Prep: 4 hr 20 min
Cook: 50 min
YIELD: 6 to 8 muffins
LEVEL: Easy

ingredients

  • 12 ounces fresh spinach
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups milk
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Directions

Briefly steam the spinach until wilted, and then drain well.

Melt the butter in a saucepan, add the onions and saute on low heat until soft and fragrant. Stir in the salt, pepper and nutmeg and turn off the heat. Stir in the wilted spinach and set aside to cool.

Whisk together the milk, mustard and eggs in a large bowl. Add the cooled onion and spinach mixture and the cubed bread. Mix well. Cover and refrigerate for at least 4 hours and preferably overnight.

Preheat the oven to 350 degrees F. Grease jumbo muffins tins well.

Mix the Gruyere, ham and Parmesan into the strata mixture. Divide the mixture among the muffin tins and bake until the stratas are set and the tops of the strata muffins are browned, 30 to 40 minutes. Let cool for 10 minutes, and then remove from the tins.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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