Chorizo Sausage Strata
A delicious breakfast favorite with a spicy kick from chorizo! This strata is morning perfection, Eggs, cream, cheese...what's not to like? It's a fresh take on overnight egg dishes and casseroles!
- 1 pound chorizo sausage, cooked
- 2 Tablespoons butter
- 1/2 onion, diced
- 1/2 cup red pepper, diced
- 1 jalapeño pepper, diced
- 10 asparagus, ends discarded and spears cut into 1-inch pieces
- 10 large eggs
- 2 1/2 cups whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Mexican blend cheese, shredded
- 1/2 pound, about 7 cups French bread, cut into 1-inch cubes
Melt butter a 13-by-9-inch baking dish. Set aside.
In a large nonstick pan set over medium heat, cook the Chorizo sausage. Remove it to a paper towel-lined plate to drain.
Add the diced onion, pepper, jalapeno, and asparagus to 2T. of the sausage drippings and cook, stirring occasionally, until it's soft and translucent, 3 to 5 minutes.
Add the cooked sausage in with the vegetables.
In a large bowl, whisk together the eggs, milk, and salt and pepper.
Scatter the bread cubes evenly in the greased baking dish, stir to coat with butter, then top the bread with the sausage mixture. Pour the egg mixture over the layers of bread and sausage. Top with the shredded cheese. Cover the dish securely with plastic wrap and let sit for 30 minutes or refrigerate it overnight.
Remove the strata from the fridge, discard the plastic wrap, and let it rest at room temperature for 30 minutes.
Preheat the oven to 350ºF. Place the strata on a baking sheet and bake it, uncovered, for 35 to 45 minutes, until the eggs are fully cooked. Let the strata rest for 5 minutes before slicing and serving.