Toddler Strata Bites
- 1 1/2 teaspoon extra-virgin olive oil, plus more for the pan
- 2 cups loosely packed baby spinach or roughly chopped spinach leaves (about 2 ounces)
- 1 orange or yellow bell pepper, chopped
- 6 eggs
- 3/4 cup whole milk
- 1/3 cup butternut squash purée
- 1 1/2 teaspoon Dijon mustard
- 4 slices multigrain sandwich bread (about 6 ounces total), cut into 1/2-inch cubes
- 1 1/4 cup shredded Monterey Jack or mild Cheddar cheese, divided
- 1/2 cup grape tomatoes, quartered
Preheat the oven to 350°F.
Lightly oil an 8-inch-square baking dish.
Combine spinach and bell pepper in a food processor and pulse until finely chopped.
Heat oil in a large skillet over medium heat.
Add spinach mixture and cook, stirring occasionally, until golden brown and liquid has evaporated, 6 to 8 minutes.
Let cool until warm.
In a large bowl, whisk together eggs, milk, squash and mustard.
Add spinach mixture, bread and 1 cup of the cheese and toss to combine.
Transfer to the prepared baking dish, spreading egg mixture out in an even layer.
Top with remaining 1/4 cup cheese and tomatoes, gently pressing tomatoes down into egg mixture.
Bake until golden brown and cooked through, 45 to 50 minutes.
Let cool completely and then cut into 1-inch squares.
The strata will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 2 weeks.
(Suggested age: 12 months and up)
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- 1 1/2 teaspoon extra-virgin olive oil, plus more for the pan
- 2 cups loosely packed baby spinach or roughly chopped spinach leaves (about 2 ounces)
- 1 orange or yellow bell pepper, chopped
- 6 eggs
- 3/4 cup whole milk
- 1/3 cup butternut squash purée
- 1 1/2 teaspoon Dijon mustard
- 4 slices multigrain sandwich bread (about 6 ounces total), cut into 1/2-inch cubes
- 1 1/4 cup shredded Monterey Jack or mild Cheddar cheese, divided
- 1/2 cup grape tomatoes, quartered