Description
Wake up to the irresistible aroma of a warm, cheesy breakfast casserole filled with the bold flavors of roasted green chiles, melted cheese, and fluffy bread. This comforting strata is perfect for weekend mornings, holidays, or brunch gatherings. Inspired by Southwestern cuisine, it combines a subtle kick of spice with rich, creamy eggs and a crispy golden top. Best of all, it can be prepared ahead of time, making it a stress-free choice for feeding family and friends.
Ingredients
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8 large eggs
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2 cups whole milk (or half-and-half for extra creaminess)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 teaspoon ground cumin
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3 cups day-old bread, cubed (French bread or sourdough works best)
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1½ cups shredded Monterey Jack cheese
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1½ cups shredded sharp cheddar cheese
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1 (4-ounce) can diced green chiles, drained
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1 small red bell pepper, diced
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1 small yellow onion, finely chopped
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1 cup fresh spinach, chopped (optional)
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2 tablespoons olive oil
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¼ cup chopped fresh cilantro (for garnish)
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or butter.
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In a skillet, heat olive oil over medium heat. Add the onion and bell pepper, cooking for 4–5 minutes until softened. If using spinach, stir it in and cook another 1–2 minutes until wilted. Remove from heat and cool slightly.
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In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and cumin until smooth.
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Spread half of the bread cubes evenly into the prepared baking dish. Add half of the sautéed vegetables, half the green chiles, and half of each cheese.
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Repeat with the remaining bread, vegetables, chiles, and cheeses.
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Pour the egg mixture evenly over the layers. Gently press the bread down with a spatula to help it absorb the liquid.
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Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
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Remove the dish from the refrigerator 20 minutes before baking. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.
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Let it cool for 10 minutes before slicing. Garnish with fresh cilantro and serve warm.
Notes
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Use slightly stale bread so it absorbs the egg mixture without getting soggy. French or sourdough bread works perfectly.
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For extra spice, add diced jalapeños or use pepper jack cheese.
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To make ahead, assemble the strata the night before, refrigerate overnight, and bake in the morning.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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For a dairy-free version, use unsweetened almond milk and dairy-free cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 50 minutes