Minutes Prep time: 20
Minutes Total time: 40
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes
5 large eggs
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 cups cornbread, cut into small cubes
1 cup Birds Eye® Steamfresh® Asparagus Spears, cut in 1-inch pieces
3/4 cup fully cooked lean ham, finely diced
2/3 cup Swiss cheese, finely shredded
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 211 mg | 21% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 183 mg | 61% |
| Total Fat | 14 g | 21% |
| Iron | 3 mg | 18% |
| Calories | 370 kcal | 19% |
| Sodium | 1102 mg | 46% |
| Protein | 18 g | 37% |
| Saturated Fat | 5 g | 27% |
| Sugars | 5 g | 0 |
| Vitamin C | 10 mg | 16% |
Preheat oven to 350°F. Generously spray 12 standard-size muffin cups with cooking spray; set aside.
Drain tomatoes well in strainer, pressing gently to release liquid. Whisk together eggs, half-and-half, salt and pepper in large bowl until blended.
Add drained tomatoes, cornbread cubes, asparagus and ham to whisked egg mixture; stir to combine, pressing gently to help cornbread absorb egg mixture.
Spoon cornbread mixture into muffin cups, dividing evenly. Top with cheese.
Bake in preheated oven for 20 to 25 minutes or until tops are puffed & golden and knife inserted near centers comes out clean. Remove from oven and cool for 2 to 3 minutes. Loosen stratas from sides of muffin cups with a thin knife, then remove from cups to serve.
You can use store-bought corn bread, or if you have more time, make your own from a mix or using your favorite recipe.
Mini Cornbread Stratas with Ham, Tomato & Asparagus
