Green Chili and Chorizo Breakfast Strata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This zesty, eye-opening casserole can be made with either pork or beef chorizo. Ingredients:
14 to 16 ounces chorizo sausage, casing removed |
2 1/2 cups whole milk |
5 large eggs |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
6 6 1/2x4 1/2-inch slices sourdough bread, crusts trimmed |
1 3/4 cups shredded hot pepper monterey jack cheese (about 7 ounces) |
1 4-ounce can chopped mild green chilies, drained |
1/2 cup chopped fresh cilantro |
Directions:
1. Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.
2. Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.
3. Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.
|
|