Bacon, Arugula, & Mozzarella Mini Stratas

I mentioned that I was going to be making a variation of this strata recipe for a brunch menu. If you have never eaten or made strata, it is essentially an Italian bread pudding. Best part is that you make it the day before and let it sit in the fridge. I have even made them two days ahead with success. You can vary this recipe however you would like. Change up the cheese, veggies, meat, add in herbs, spices, whatever you like. You can also use any type of bread, especially any that has gone a bit stale. I prefer challah because it is light and airy. Serve this with fruit and mimosas for the perfect brunch.

Bacon, Arugula, & Mozzarella Mini Stratas
Forks & Amusement 2012
serves 6-8

2 tablespoons olive oil
8 slices of bacon, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
8 cups cubed challah
8 oz fresh mozzarella, dried and diced
3 oz baby arugula (about 3 good handfuls)

3 cups milk

10 large eggs

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon freshly grated nutmeg

1/2 cup grated Parmesan cheese

Prepare two muffin tins by spraying them with non-stick cooking spray.

Heat the oil over medium high heat in a skillet. Cook the bacon until just crispy. Turn off the heat, remove the bacon with a slotted spoon and place on a paper towel lined plate. Turn the heat back up to medium high. Add the onion and sauté until translucent, add the garlic and cook until fragrant (about 30 seconds). Turn off heat and set aside.

Fill 18 of the cups with 1/2 of the bread cubes, then 1/2 the mozzarella, 1/2 the onion mixture, 1/2 the bacon, and a few arugula leaves. Repeat.

In a large bowl, whisk together the milk, eggs, salt, pepper, and nutmeg. Using a ladle, fill each of the cups to the top. Do not worry if they over fill. If you have extra egg, push down a bit on the bread so it soaks up more of the egg. Use as much as the egg as you can.

Sprinkle the top of each with Parmesan cheese. Chill, covered with plastic wrap, at least two hours and up to two days.

Preheat oven to 350 degrees. Bake for 30 minutes or until puffed and golden brown. Serve warm or room temperature.

xo
Erin