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Ham and Cheese Mini Stratas

 Ham and Cheese Mini Stratas
Almost too cute to eat, these mini egg bakes make a handy portable meal. Even with a creamy texture, they hold their shape and have the perfect amount of mix-ins. —Shirley Warren, Thiensville, Wisconsin
12 ServingsPrep: 20 min. Bake: 25 min.


  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 5 eggs
  • 1-1/2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups cubed day-old Italian bread (1/2-inch cubes)
  • 1 cup cubed fully cooked ham
  • 1 plum tomato, seeded and chopped


  • Preheat oven to 350°. In a small skillet, saute onion in oil
  • until tender. In a large bowl, whisk eggs, milk, cheese, mustard,
  • salt and pepper. Stir in bread cubes, ham, tomato and onion.
  • Spoon into greased or foil-lined muffin cups. Bake, uncovered, 22-26
  • minutes or until a knife inserted near center comes out clean.
  • Yield: 1 dozen.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.