Ingredients

The following ingredients have 6 Servings
  • PAM® Original No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes
  • 5 large eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 cups cornbread, cut into small cubes
  • 1 cup Birds Eye® Steamfresh® Asparagus Spears, cut in 1-inch pieces
  • 3/4 cup fully cooked lean ham, finely diced
  • 2/3 cup Swiss cheese, finely shredded

Instruction

  • Preheat oven to 350°F. Generously spray 12 standard-size muffin cups with cooking spray; set aside.
  • Drain tomatoes well in strainer, pressing gently to release liquid. Whisk together eggs, half-and-half, salt and pepper in large bowl until blended.
  • Add drained tomatoes, cornbread cubes, asparagus and ham to whisked egg mixture; stir to combine, pressing gently to help cornbread absorb egg mixture.
  • Spoon cornbread mixture into muffin cups, dividing evenly. Top with cheese.
  • Bake in preheated oven for 20 to 25 minutes or until tops are puffed & golden and knife inserted near centers comes out clean. Remove from oven and cool for 2 to 3 minutes. Loosen stratas from sides of muffin cups with a thin knife, then remove from cups to serve.