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Chorizo Tomato Strata


  • 1/2 pound uncooked chorizo
  • 1 cup 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 large eggs
  • 2 cups whole 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. Preheat oven to 350°. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese.
  • 3. In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole.
  • 4. Bake, uncovered, 35-45 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.

Nutrition Facts

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


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