Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar
Try this Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 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
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.
