It’s not quite a strata, and I hesitate to call it a bread pudding since it’s not sweet at all, but it’s basically bread, eggs and other assorted ingredients combined overnight to set and then tossed in the oven with the greatest of ease.

I used a muffin tin for this because I like the idea of individual portions that you can hold in your hand.  Turned out well if I do say so myself.

First, I cut up my lovely loaf of sourdough bread.  It is my favorite bread.  It also adds a nice sour flavor with all the savory and somewhat salty flavor going on here.

To make this a little healthier I used only 5 whole eggs and the rest egg whites.  I put in 10 eggs total.  Then you add a splash of milk (I used whole milk because it was all I had on hand, but really any milk will work), some salt and pepper.

Then chop up your artichoke hearts and spinach and throw it in with the eggs.  Add in your bread and stir carefully.  Then add in the feta, mix to combine, and wrap and refrigerate for a few hours to overnight.  You want the bread to soak up all the eggs.

Next day you put them in a greased muffin tin, or whatever shape you want, and bake ‘em up!  The best thing about this is you can use any ingredient combination that sounds good.  How about bacon, cheddar and chives?  Or goat cheese, sundried tomatoes and peppers?  Whatever floats your boat!  Plus, the bread and protein help keep you feeling pretty full until lunch.  I have 1-2 muffins for breakfast.


  • Good crusty bread (French, sourdough, whatever you have on hand)
  • 1 package of frozen chopped spinach, thawed and wrung out
  • 1 can artichoke hearts, chopped up
  • 1 tub of feta (or any cheese)
  • 10-12 eggs (any combo of whole eggs and egg whites you want)
  • Dash of milk (maybe a ¼ cup)
  • Salt and Pepper to taste


  1. Chop up your veggies
  2. Slice your bread until about 1 inch chunks
  3. In a bowl, put in all your eggs and milk and whisk to combine.  Throw in the veggies and combine.  Put in a dash of salt and pepper and combine.
  4. Throw the bread into the egg mixture and stir gently until all the bread is covered in egg.
  5. Finally, put the cheese in the mixture and stir gently to combine (you add the cheese last so you don’t break it down, you want some good chunks to bite into)
  6. Let it soak a few hours or overnight.
  7. Preheat oven to 350
  8. Get the mixture out of the fridge.  There should be almost no egg mixture left, having been soaked up into the bread.
  9. Spoon into greased muffin tin (or a small casserole dish)
  10. Bake about 20 minutes or until the top of the bread starts to turn golden brown.
  11. This lasts at least 5 days in an airtight container.

Weight Watchers PointsPlus = 3