Breakfast Strata

I made this delicious strata for weekend brunch with dear friends visiting from Austin and New York.  The Horns lost, but the strata was a winner indeed!  I served it alongside fresh fruit, muffins, coffee and mimosas…my idea of a perfect Saturday morning.  This recipe was adapted from the BHG cookbook and I’m sure would be delicious as vegetarian…add some fresh spinach and tomatoes; or you could use ham or proscuitto…you get the idea.  Leftovers are delicious and makes for a great lunch with a side salad.  Enjoy dear friends!


8 oz. chorizo, removed from casing (italian or pork sausage can be used)
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 clove garlic, minced
5 cups French or Italian bread cubes
1 1/2 cups shredded Mexican cheese blend (or Monterrey Jack)
4 eggs, beaten
2 cups milk
1/4 tsp. salt
1 TBSP snipped fresh cilantro (or parsley)

Preheat oven to 325°F

In large skillet, cook sausage, onion, pepper and garlic until sausage is cooked and veggies tender.  Drain off fat and set aside.

Lightly coat 2-quart baking dish with oil and add bread cubes.  Spoon sausage mixture over bread cubes.  Sprinkle with 1 cup of cheese.

Combine eggs, milk, salt and cilantro in bowl.  Pour egg mixture over bread  layers in baking dish and gently press down layers with spoon.  Let stand for 15 minutes.

Bake, uncovered, at 325°F for about 45 minutes until knife inserted comes out clean.  Sprinkle with remaining 1/2 cup cheese last 5 minutes of baking and let stand 10 minutes before serving.  Salud mis amigas!

(BRUNCH TIP: You can prepare this the night before so your morning is hassle-free.  Prepare as above BEFORE baking, cover and refrigerate overnight or up to 24 hrs.  Bake at 325°F for 1 hour.)

Breakfast Strata

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