Spinach & Feta Strata Muffins

Spinach & Feta Strata Muffins
36 servings, 1 muffin each


Ingredients Weights Measures
eggs 108 fl oz 4-1/2 doz.
whole milk 72 fl oz 2-1/4 qt.
STOVE TOP Cornbread Flavored Stuffing Mix 3 lb. + 6 oz. 2-1/2 qt. + 1/2 cup
dried cranberries 13.5 oz. 3 cups
frozen chopped spinach, thawed, squeezed dry and divided 9 oz. 1-1/2 cups
feta cheese, crumbled, divided 9 oz. 1-1/2 cups


WHISK eggs and milk in large bowl until well blended. Add 3 lb. Stuffing Crumbs (or 1 lb. Stuffing Crumbs for trial recipe) and 1 heaping cup Seasoning (or 6-1/2 Tbsp. Seasoning for trial recipe); mix well.

STIR in cranberries and half each of the spinach and cheese. Let stand 10 min.

PORTION 5 oz. spinach mixture into each of 36 (2-1/2-inch) panettone paper molds (or into each of 12 molds for trial recipe); place in full-sheet pan (or in half-sheet for trial recipe). Top each with 1 tsp. each of the remaining spinach and cheese.

BAKE in 350ºF standard oven 25 min. or just until centers are set. (Do not overbake.)

Kraft Kitchens Tips

For smaller portions, portion 3.5 oz. spinach mixture into each of 54 standard-size muffin cups (or into each of 18 cups for trial recipe). Bake 15 to 18 min. or just until centers are set.
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