Advice for making mini stratas?

[EmmaFrances]

I would like to make individual stratas to bring to work for a breakfast treat. I make as casseroles on occasion, but I've never tried making them in individual portions. I was thinking of mixing all of the usual ingredients in a big bowl, refrigerating for several hours, then portioning into muffin or mini-muffin tins for baking. Does this sound like it would work? If anyone has tried this and can give me advice, it would be much appreciated!

[todao]

I do it frequently. Works out very well. Just be careful not to overbake them. They bake more quickly in the muffin tins than they do in a typical casserole dish.

[Breadcrumbs]

Not sure if you've seen this recipe:

http://www.recipelink.com/mf/31/35490

I haven't tried it but a friend of mine emailed it to me after enjoying it.

[Full tummy]

I would do what chowser suggests. Also, if you have a cookie cutter or glass the size of the muffin tin, you could use it to cut out bread circles and make pretty layers, like a lasagna. Just a thought. I have no idea what type of bread you're using, so that may not be practical.

If you end up doing it the way you suggest, I would recommend making sure everything is in small pieces so that it gets spread evenly between muffin tins.

[chowser]

I would just portion it into muffin tins and let it rest overnight in them, as long as you're not using muffin liners. I think it's a great idea for breakfast.

To make them more even, I'd probably just put bread into the muffin tin, along w/ even amounts of extras (bacon, ham, veggies, whatever), and just pour the egg mixture over it all, top w/ cheese before baking. That way, you make sure one tin doesn't get all the meat, another the bread, etc.