Green Chili and Chorizo Breakfast Strata
Elevate your mornings with this flavorful Green Chili and Chorizo Breakfast Strata, a hearty make-ahead dish perfect for feeding a crowd. Loaded with smoky chorizo, roasted green chilies, and a perfectly balanced blend of Monterey Jack and sharp cheddar cheeses, this casserole-style breakfast packs a zesty punch in every bite. Layers of crusty bread soaked in a rich egg custard, spiced with cumin, garlic, and onion powders, make for a luxuriously creamy texture that’s baked to golden, puffed perfection. Ideal for brunch gatherings or holiday mornings, this strata can be prepped the night before for a stress-free start to your day. Garnish with fresh cilantro for a burst of brightness and serve warm for a dish that’s as comforting as it is bold.
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Recipe Information
Ingredients
- 8 cups (cubed) Crusty bread (such as sourdough or French bread)
- 1 pound Chorizo sausage (uncooked, casings removed if needed)
- 1 cup Roasted green chilies (diced, canned or fresh)
- 1.5 cups Shredded Monterey Jack cheese
- 1.5 cups Shredded sharp cheddar cheese
- 10 Large eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (chopped) Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Spread the cubed bread pieces in an even layer over the baking dish. Set aside.
In a large skillet over medium heat, cook the chorizo until browned and fully cooked, breaking it apart with a spatula as it cooks. Remove from heat and drain any excess grease.
Scatter the cooked chorizo evenly over the bread cubes in the baking dish.
Sprinkle the diced green chilies and both shredded cheeses over the bread and chorizo mixture, ensuring even distribution.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, onion powder, ground cumin, salt, and black pepper until smooth and well combined.
Slowly pour the egg mixture evenly over the layers in the baking dish, making sure to soak all the bread cubes.
Cover the dish tightly with aluminum foil and let it rest in the refrigerator for at least 30 minutes, or up to overnight, to allow the flavors to meld and the bread to absorb the custard.
When ready to bake, place the dish in the preheated oven and bake, covered, for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the strata is puffed up, golden brown, and the center is fully set.
Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 442 mg | 34% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
