Bacon, Arugula, & Mozzarella Mini Stratas
Forks & Amusement 2012
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.