Recipe adapted from “Out to Brunch at Mildred Pierce Restaurant” by Donna Dooher&Claire Stubbs (Cookworks Press Toronto, $19.95). You can either use paper liners for the jumbo muffins or a well-greased pan.
2 tablespoons unsalted butter
1 cup onion, thinly sliced
1 crusty Italian loaf, cubed and dried (about 10 cups)
1/2 cup feta cheese, crumbled
1/2 cup fontina cheese, grated
1/2 cup Parmesan, freshly grated
1/2 cup roasted red peppers, peeled, seeded and sliced
1/2 cup roasted yellow peppers, peeled, seeded and sliced
1/4 cup fresh basil, chiffonade (see note)
5 large eggs
1 cup 2-percent milk
1/2 teaspoons kosher salt
1 teaspoon dry mustard
Melt butter in skillet over medium heat. Add onions and cook until soft and just beginning to brown, about 10 minutes. In large bowl, toss together the dry bread cubes with the onions, cheeses, roasted peppers and basil. In a small bowl, whisk together eggs, milk, salt and dry mustard. Pour egg mixture over bread cubes, gently tossing to combine. Divide bread mixture evenly into a buttered jumbo muffin tin (for 6 muffins), pressing down lightly on the mixture if necessary to fill all the tins (mixture will be mounded). Cover lightly with plastic wrap and leave in the refrigerator for 30 minutes or overnight. Preheat oven to 350 degrees. Remove plastic wrap and place the muffin tin on baking sheet. Bake the strata for 40 minutes until puffed and golden brown. Enjoy immediately.
Note: To chiffonade basil, stack 10-20 leaves on top of each other and roll lengthwise. Then use scissors or sharp knife and slice across making basil ribbons.
Per serving: 410 calories; 17 g fat (8 g saturated fat; 37 percent calories from fat); 45 g carbohydrates; 210 mg cholesterol; 1,200 mg sodium; 18 g protein; 3 g fiber.