GF Strata Egg Muffins

Breakfast is served!

I am always in search of an easy, filling breakfast that both my kids will enjoy. Enter, the easy and very customizable strata egg muffin! I have a delicious strata recipe here, but I was looking for something even more geared towards kids and effortless to prepare. (BTW, the strata is perfect for guests and holidays - or if your kid just loves eggs).

In this time-saving recipe, we use chopped up toast, salsa instead of slicing/cooking veggies, and a little cheese to whip these up in no time. This recipe can be very easily halved depending on how many you’re cooking for, and how many muffins you want leftover. Lastly, feel free to go ahead and add fresh veggies, breakfast meat or anything else that strikes your fancy. Chopped sausage or sauteed spinach would be great in this. I’d keep the measurement to 1/4 cup per addition.

Ingredients
12 eggs
Sprinkle of salt and pepper
1/2 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup salsa - the chunkier the better! You can measure with a fork to drain off any excess liquid. I personally love a black bean and corn salsa.
4 slices GF bread, toasted and diced
Parsley for garnish, optional

Directions
Preheat oven to 350. Beat 12 eggs, add salt and pepper. Add in 4 slices diced toast and let sit for 5 minutes. Add in 1/2 cup cheese and 1/4 cup salsa and mix. Spoon into greased regular size muffin tins (using spray, olive oil or butter) and bake for 20 minutes. Garnish with parsley, if using. Enjoy!

Whats your favorite quick breakfast? LMK in the comments!