Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar
Try this Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar recipe.
Try this Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar recipe.
- 1/2 teaspoon salt
- 6 large eggs
- 1/2 cup whipping cream
- 2 1/2 cups milk (i use 2%)
- 2 cups sliced green onions
- 1 pound chorizo casings removed
- 1 large red bell pepper halved, seeded, cut into 1/2-inch wide-strips
- 1 1- pound loaf rustic french bread cut into 1/2-inch cubes
- 2 cups (loosely packed) grated sharp cheddar cheese
- Carbohydrate 4.60622541675511 g
- Cholesterol 322.387500004343 mg
- Fat 8.93288583450626 g
- Fiber 0.920354160825411 g
- Protein 10.031531250065 g
- Saturated Fat 3.20560083406346 g
- Serving Size 1 1 Serving (185g)
- Sodium 108.396833334538 mg
- Sugar 3.6858712559297 g
- Trans Fat 1.37085583339382 g
- Calories 138 calories
Step-by-step
- Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish. Whisk first 5 ingredients in large bowl; sprinkle generously with pepper. Set aside.
- Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
- Arrange half of bread cubes in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes or refrigerate overnight, occasionally pressing on bread to submerge.
- Bake strata until puffed and brown, about 1 hour. Cool slightly.
The Stale Bread Foundation
Rustic French bread acts as the structural anchor by absorbing the dairy and egg custard. Stale or slightly dried bread is mandatory because soft, fresh loaves disintegrate into a heavy paste under liquid. Cubing the bread uniformly into half-inch pieces ensures capillary action draws the whipping cream and milk evenly through every layer.
Controlling Excess Moisture
Raw bell peppers and rendering chorizo release significant water during cooking, which will water down the custard if not handled correctly. Sautéing them over high heat evaporates excess surface moisture before assembly, ensuring the peppers brown and caramelize in spots. Allowing the assembled casserole to stand for 20 minutes before baking gives the starch time to hydrate fully.
Assessing Visual Doneness
Baking at 350 degrees Fahrenheit transforms the liquid custard into a set, soufflé-like structure without burning the sharp cheddar cheese on top. Checking for doneness relies entirely on visual cues rather than a thermometer, requiring the center to puff up firmly and the edges to turn a deep, golden brown.
