All Recipes

Mini Harvest Breakfast Stratas

50 Mins
Potato Bread
Made With
Potato Bread


Martin’s Potato Bread

12 Large Eggs

1 ½ Cups Milk

½ Cup Heavy Cream

3 Tablespoons Honey Mustard

1 Teaspoon Kosher Salt

½ Teaspoon Black Pepper

6 Tablespoons Butter, (4 tablespoons melted)

2 Tablespoons Sugar

2 Apples, peeled, cored, and diced

3 Cups Sharp Cheddar Cheese, shredded

2 Cups Baked Ham, diced

2 Tablespoons Fresh Thyme

Serves: 24


Step 1

Preheat oven to 350° F.

Step 2

Rip slices of Martin’s Potato Bread into small bite-sized pieces.

Step 3

Place pieces of bread on cookie sheet and bake for 15 minutes, tossing every 5 minutes to toast.

Step 4

In a skillet, sauté apples with 2 tablespoons of butter and sugar until slightly soft. Set aside.

Step 5

Prepare muffin tins with liners.

Step 6

In a mixing bowl, whisk together eggs, milk, heavy cream, honey mustard, thyme, salt, and pepper.

Step 7

Add toasted bread, 2 cups of cheese, and apples. Mix and allow to sit and absorb the egg mixture for five minutes.

Step 8

Evenly distribute egg mixture among muffin tins.

Step 9

Top with remaining cheese.

Step 10

Lightly brush melted butter over each tin.

Step 11

Finely chop chives and sprinkle on top.

Step 12

Bake for 20-25 minutes or until golden brown, set in the middle and slightly puffed.

Step 13

Let stand for 10 minutes before serving. Enjoy!

Recipe adapted from: