Green Chili and Chorizo Breakfast Strata Nancy Harrison
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
Preparation
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.
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.
Preheat
oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes.
Let stand 5 minutes before serving.
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