Whole Grain Strata Muffin Cups with Rosemary & Olive
Ingredients
- 1 Tbsp non-dairy butter
- 2 large leeks , thinly sliced
- 2 Tbsp fresh rosemary , minced
- 1 ¼ cup JUST Egg plant egg scramble
- 2 cups non-dairy milk, unsweetened
- 1 tsp salt
- 1 pinch black pepper
- 1 cup kalamata olives, pitted (quartered)
- 2 cups vegan mozzarella shredded (we used Violife)
- 1 loaf Silver Hills Sprouted Bakery Organic Multigrain bread (or your favourite Silver Hills Bakery sprouted whole grain bread), cut into 1-inch cubes
Instructions
- In a large skillet over medium-low heat, melt the vegan butter. Add in the leeks and rosemary and sauté, stirring frequently, until the leeks are lightly golden—about 5 minutes.
- Remove from heat and set aside to cool.
- In a large bowl, whisk together JustEgg, non-dairy milk, salt, and pepper. Mix in leeks, olives, vegan cheese, and bread. Cover with bowl and place in fridge to sit for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350°F. Take strata out of the fridge, remove cover, and portion into individual muffin cups. Bake for 50 minutes to 1 hour, until the bread in golden brown.
Tips
- Our experience with silicone muffin cups has taught us that although they don’t need to be greased, they tend to hold more moisture than metal muffin pans. To make sure your Whole Grain Strata Muffin Cups with Rosemary and Olive cook through without a soggy centre, remove them from the oven after 50 minutes, un-mould muffins onto a baking tray, and return to the oven for an extra 10 minutes to allow the extra moisture to escape. To make sure your strata muffins hold together for this second baking, handle them as little as possible as you un-mould them. To remove your muffins from silicone cups, gently run a knife around the edges, then turn upside down over a baking tray—it’s okay to leave them upside down after they’re out of the silicone muffin cups!