Spicy, make-ahead, overnight egg strata. Makes a great addition to brunch or breakfast.


Recipe Summary

20 mins
1 hr
8 hrs 10 mins
9 hrs 30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.

  • Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.

  • Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

Cook's Note:

You can use Anaheim chiles instead of poblanos, any crusty bread you like, fat-free milk instead of 2%, and feta cheese instead of queso fresco.

Nutrition Facts

238 calories; protein 12.4g; carbohydrates 21.4g; fat 11.2g; cholesterol 113.7mg; sodium 462.1mg. Full Nutrition