Easy Breakfast Stratta


If you know me, you know that I love pampering my clients by cooking for them during postpartum shifts. Nourishing your body is so important for healing after birth, plus it’s so nice when you aren’t the one doing the cooking! After I had my babies, if someone made me a PBJ, it was the BEST PBJ ever – probably because it was made just for me and made with love. That’s the best feeling ever!

There’s nothing better than waking up from a night full of restful sleep to the smell of breakfast cooking in the kitchen!

I typically prepare a vast array of egg bakes, quiches, and frittatas when i want to make a protein-packed breakfast dish. One particular family I’ve worked with recently loves Strattas! I typically prepare these in a 9×9″ glass baking dish. Today, I added 6 muffin cups and packed them up individually for on-the-go eating. I go through the fridge and see what veggies, cheeses and meats are available and then, get to creating!


It’s REALLY hard to mess this up!

The base of any type of stratta you’d like to make is:

8 eggs, 3 cups of milk (nutmilks will work, just use unsweetened!), salt & pepper, and one round loaf of bread, cubed or torn apart in small chunks (I used Trader Joe’s Boule bread)

Then, you choose your fillings! Today I sauteed 1/4 C. onion, 1 cup broccoli florets and a big handful of chopped ham. Then, mixed that into the egg mixture along with a cup of cheddar cheese. Poured over the cubed bread and stirred. I then added dollops of ricotta on top.

Bake at 350 for about 15-20 min for the muffins and 45-50 minutes for the 9×9 dish, until the eggs firm up. You may need to tent with tin foil toward the end.

There you have it! Just about the easiest recipe for a really nice breakfast, brunch or lunch! If you’d like more information on our postpartum support or separate meal prepping service, give me a call!






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