Chorizo Tomato Strata Recipe

Chorizo Tomato Strata Recipe
Chorizo Tomato Strata Recipe photo by Taste of Home
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Chorizo Tomato Strata Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing

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

Nutritional Facts

1 piece: 242 calories, 14g fat (6g saturated fat), 172mg cholesterol, 597mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 15g protein.

  • 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
  1. Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro.
  2. 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.
  3. In a large bowl, whisk the eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole.
  4. 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.
Originally published as Chorizo Tomato Strata in Country Woman Christmas Annual 2010, p30

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