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Chorizo Tomato Strata

 Chorizo Tomato Strata
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
12 ServingsPrep: 25 min. Bake: 35 min. + standing


  • 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


  • 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.

2 of 2

Chorizo Tomato Strata (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.