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Breakfast Strata Muffins based on Strata with Asparagus, Sausage and Fontina from Williams Sonoma Test #2

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Line cupcake pan with papers. Spritz with a little oil. Without papers, it will stick Saute sausage over high heat, crumbling as it cooks, until browned, 3 to 5 minutes. Set aside to cool. Meanwhile, in a large bowl, whisk together the eggs, milk, salt and seasoned pepper. Cut bread into 3/4 cubes. Keep some aside without cheese, if necessary. In the egg/milk bowl, toss the bread, HALF the cheese and all remaining ingredients**. Cover and refrigerate for an hour or until the egg/milk mixture is absorbed by the bread. (** I used a soft french bread and even tho toasted, it fell apart while tossing. Perhaps put bread in a bowl and drizzle the egg/milk/sausage/etc. over while tossing lightly.) Meanwhile, preheat oven to 345°F convection. Using a #16 disher, divide mixture among 12 cupcake cups. Top with remaining cheese. Sprinkle with paprika Bake until muffins are golden brown and cooked through, about 18 to 20 minutes. Let stand for 10 minutes before serving.

Test #2 Notes: Scaled this up to 8. Used large muffin tin with large paper liners. Used generous #16 disher. This producedd 12 cups that ended up about 2/3 the way up after cooling. This time tried breakfast sausage instead of bacon. Good with sausage, but bacon good too. 4 oz was plenty. Dont increase Tried French bread instead of Daves. French MUCH better. Daves was too soft and smooshy. Tried cheddar instead of Swiss.Gouda. Sharp chedder good. Tasted cheese more Definitely spritz papers with oil. Will stick if not The higher bread (to reduce wetness) was a definitely improvement. I scaled up the servings to 12 (from original 8) 05/19/19: Kids loved them. Kenzi would like more bread.

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