Overnight Mexican Breakfast Strata recipe
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Ingredients
- 8 ounces chorizo sausage 2 medium onions, thinly sliced 2 medium poblano peppers, seeded and thinly sliced 1 medium red bell pepper, chopped 8 cups cubed Mexican bolillo rolls 6 large eggs, lightly beaten 2 ½ cups 2% milk 1 teaspoon dried oregano ½ teaspoon ground paprika ½ cup crumbled queso fresco 1 tablespoon snipped fresh cilantro
Nutrition Info
- 237.6 caloriescarbohydrate: 21.4 gcholesterol: 113.7 mgfat: 11.2 gfiber: 1.6 gprotein: 12.4 gsaturatedFat: 4.3 gservingSize: -sodium: 462.1 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Overnight Mexican Breakfast Strata
Directions
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Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper, cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.