Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar
A make-ahead breakfast casserole favorite with a spicy kick from chorizo. (Eggs, cream, cheese...what's not to like?)
Servings: 8
Cost: $9.00
Equipment
- Mixing Bowl
- 9 x 13 Baking Dish
- Nonstick Skillet
Ingredients
- 6 large Eggs
- 2 1/2 cups Milk (I use 2%)
- 1/2 cup sliced Green Onions (about 3 stalks)
- 1/2 cup Whipping Cream
- 1/2 teaspoon Salt
- 1 pound Chorizo, casings removed
- 1 large Red Bell Pepper, halved, seeded, cut into 1/2-inch wide-strips
- 1 1 pound loaf Rustic French bread, cut into 1/2-inch cubes
- 2 cups grated Sharp Cheddar Cheese (loosely packed)
Instructions
- Preheat oven to 350°F. Butter 9 x 13 baking dish. Whisk first 5 ingredients in large bowl; sprinkle generously with pepper. Set aside.
- Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
- Arrange half of bread cubes in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes or refrigerate overnight, occasionally pressing on bread to submerge.
- Bake strata until puffed and brown, about 1 hour. Cool slightly.
Notes
Adapted from Bon Appetit
Nutrition
Calories: 421kcal | Carbohydrates: 7g | Protein: 24g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 224mg | Sodium: 419mg | Potassium: 266mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 28mg | Calcium: 330mg | Iron: 2mg