Yield: 4-6 Servings
Stratas are perfect for a weekend brunch menu. They
are assembled the day before and like a casserole,
they are a one dish meal. Your favorite omelet and
toast in one dish. Prepare some fresh fruit, while
the Strata is cooking, to complete the meal.
This recipe combines the spicy flavor of chorizo and
two different roasted peppers, and is garnished with
salsa and cilantro. If you don’t have time to roast
your own peppers, a four ounce can of Anaheim
peppers can be substituted.
1 ½ C half & half
½ t salt
¼ t ground pepper
½ t cumin
6-8 ½” slices of day old French bread, about 8
ounces (see note)
8 oz Mexican chorizo
1 Anaheim and poblano pepper, roasted, skinned,
seeded and chopped
1 ½ C shredded cheddar cheese (or a blend of Mexican
1 C canned chunky salsa (whatever brand you prefer),
pureed in a blender or food processor
2 T cilantro, chopped
Cook the chorizo in a skillet and crumble. When
cooked, drain on a paper towel.
In a bowl, whisk the eggs, half & half, salt, pepper
Grease an 8”x 8” casserole dish with butter. Next,
place a layer of bread on the bottom. Tear pieces of
bread to fill any large gaps. Spread the cooked
chorizo and then ½ of the cheese on top of the
bread. Add a second layer of bread and again, fill
any large gaps with torn pieces of bread. Spread the
chilies and then the rest of the cheese on the
second layer. Slowly add the egg mixture over the
bread. The egg mixture will slowly spread throughout
the casserole. If all of the egg mixture doesn’t
fit, that’s OK. Don’t overfill.
Loosely cover with plastic wrap or foil and then
place a plate or other flat object over the
casserole. Weight with a couple of 12-16 ounce cans.
This will help the egg mixture uniformly spread
throughout the dish. Place in the refrigerator for
eight to twelve hours.
When ready to bake, preheat the oven to 350 degrees.
Bake uncovered for 50-60 minutes, until the Strata
is set and the top has browned. The Strata should
rise like a soufflé. A knife inserted will come out
Allow to rest for five to ten minutes. Cut and
serve, garnishing with salsa and cilantro.
Note: This recipe is best made with a lighter French
bread, than heavy artisan bread.
Recipe by David Musial