Savory Tomato-Zucchini Breakfast Strata Cups

Serves 6 · 20 min prep · 28 min cook

Ingredients

• 4 cups cubed day-old crusty bread
• 8 large eggs
• 1 1/2 cups whole milk
• 1 medium zucchini
• 2 heirloom or ripe tomatoes
• 1 cup shredded sharp cheddar
• 1/4 cup grated Parmesan
• 1/3 cup fresh basil
• 2 garlic cloves
• 2 Tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 Tbsp hot honey

Instructions

1. 1Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or six large ramekins with olive oil so the strata releases cleanly.
2. 2Dice the zucchini into small 1/4-inch pieces and chop the tomatoes, discarding excess watery seeds if the fruit is very juicy. Mince the garlic.
3. 3Heat a skillet over medium heat with a drizzle of olive oil. Sauté the zucchini and garlic for 3 to 4 minutes until the zucchini softens slightly and turns bright green. Stir in the chopped tomatoes, oregano, salt, and pepper; cook 1 minute more just to warm through, then remove from heat.
4. 4In a large bowl whisk the eggs and milk until fully blended and slightly frothy. Stir in most of the cheddar, the Parmesan, and torn basil leaves, reserving a little cheese and basil for topping.
5. 5Add the bread cubes and the warm zucchini-tomato mixture to the egg bowl. Toss gently until every piece of bread is moistened. Let stand 5 minutes so the bread absorbs the custard.
6. 6Divide the mixture evenly among the prepared muffin cups or ramekins, pressing down lightly. Sprinkle the remaining cheese on top.
7. 7Bake for 22 to 28 minutes until the tops are puffed and golden and a knife inserted in the center comes out clean. The edges should be set and lightly crisp.
8. 8Cool in the pan 5 minutes, then run a knife each cup and lift out. Drizzle lightly with hot honey and finish with the reserved basil. Serve warm; leftovers reheat beautifully in a 350°F oven or air fryer for quick school-morning breakfasts.