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Broccoli Cheddar Strata Cups

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The holidays are over and it is time to get back to normal life. Something that I struggle with is finding the time to eat breakfast before work. The only way that I find the time is if I prepare my breakfast for the week over the weekend. In 2015 I am going to do me best to prepare grab and go breakfasts on Sundays that will get me through the week. I am generally not very hungry in the morning, but I think that having a small breakfast will help to get me going in the morning (I am not a morning person).

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My first grab and go breakfast was Raspberry Lemon Curd Muffins, which I loved, but only stayed fresh for a couple of days. The next weekend I made these broccoli cheddar strata cups. Strata is my favorite thing to make when I host brunch, and I updated the recipes and used a cupcake pan to make individual strata cups. This is an easy, already portioned, breakfast that can be made on a Sunday and enjoyed throughout the week. It’s incredibly easy to make, it is made with ingredients you probably have at home right now. I used broccoli because I eat as much broccoli as I can while my broccoli hating husband is out of town, but you could substitute other veggies.

Total time: 35 minutes
Yield: 6 egg cups

You will need:
6 slices of Prosciutto
2 slices Bread
3/4 cup chopped Broccoli
1/3 cup chopped or shredded Cheddar (I used Cabot Extra-Sharp)
6 Eggs
1/4 cup Milk

Step 1:
Heat your oven to 350 degrees. Spray a cupcake pan with non-stick spray. Then arrange the slices of prosciutto in a cupcake pan so that they completely cover the inside of six cups. Press the prosciutto into the pan so that the shape holds.

Step 2:
Rinse the broccoli with water, and then microwave it for 30 seconds so that it is partially cooked.

Step 3:
Cut the bread into small 1/4 inch cubes.

Step 4:
Fill the cups with the broccoli, bread, and half of the cheese. It is ok to overfill the cups slightly.

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Step 5:
Whisk the egg and milk together. Then pour the egg into the cups, making sure that they are full but not overflowing, and that the bread gets soaked in the egg mixture.

Step 6:
Sprinkle the remaining cheese over the top.

Step 7:
Bake for 25-30 minutes, until fully cooked at which point a toothpick inserted into the middle will come out dry.

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Katie @ Live Half Full

Wednesday 7th of January 2015

Yum!!! I like the idea of adding Proscuitto. I've made similar muffins Southwest style and Kale & Fontina Cheese. Adding this variation to my list!

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