These muffin tin delights taste like pumpkin pie and are scrumptious! This recipe for PUMPKIN AND PEAR STRATAS uses several favorite fall ingredients and is a change from ordinary muffin tin egg recipes for breakfast. A strata is like a bread pudding but with less of a custard base. These stratas are easy to make, using a silicone muffin pan, and can be made ahead which makes it a good choice to serve for out of town guests over the holidays. The recipe makes 12 strata muffins which serves about 6 people. Enjoy and happy Thanksgiving to you all!
1 cup pumpkin (I use fresh pumpkin, but organic canned pumpkin works too)
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp sea salt
5 large eggs, lightly beaten
1 (1 lb) French bread loaf, torn into 2" pieces (gluten free bread works fine also)
2 cups chopped ripe Bartlett, Bosc, or Anjou pears (about 2 large pears)
3/4 cup unsweetened dried cranberries
1. Preheat oven to 375°. If you are using a silicone muffin pan, no treatment to the pan is necessary unless it is new. If you are using another type of muffin pan, coat the pan with your favorite cooking spray or oil.
2. Combine the yogurt, pumpkin, ginger, nutmeg, salt, and eggs in a large bowl. Whisk until smooth. Add the bread and stir until the liquid is absorbed by the bread. Fold in the pears and cranberries.
3. Divide the pumpkin mixture evenly among the muffin cups. Lightly press with a spoon to remove the air pockets.
4. Bake for about 25 minutes or until the batter is set and the tops are lightly browned.
5. Remove from the oven to a wire rack and cool for 10 minutes. Remove muffins from the muffin pan. If not serving the muffins right away, refrigerate them once they are completely cool. They will keep about 3 days in the refrigerator.
Recipe Source: Adapted from Cooking Light magazine.