Chorizo Tomato Strata Recipe

Chorizo Tomato Strata Recipe photo by Taste of Home

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With chorizo sausage, this oven-baked dish is a satisfying main course for any special breakfast. The seasonings blend to create a tantalizing taste everyone at your table will remember.—Donna Cowley, Mount Morris, Illinois

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Chorizo Tomato Strata Recipe

Prep: 25 min. Bake: 35 min. + standing

Yield: 12 Servings

25 35 60

Ingredients

1/2 pound uncooked chorizo
1 cup (4 ounces) shredded Gruyere cheese, divided
1/4 cup minced fresh cilantro
1 garlic clove, halved
1 loaf (1/2 pound) day-old French bread, cut into 1-inch slices
2 large tomatoes, sliced
8 eggs
2 cups milk
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes

Directions

Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro.
Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13-in. x 9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese.
In a large bowl, whisk the eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole.
Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 242 calories, 14 g fat (6 g saturated fat), 172 mg cholesterol, 597 mg sodium, 14 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Chorizo Tomato Strata in Country Woman Christmas Annual 2010, p30

Slicing Tomatoes

The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.