STRATA | Overnight Breakfast Casserole Recipe | Breakfast Casserole

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

More nutritious or cheaper alternative.

Preheat the oven to 350°F (175°C).

Toast 4 fanbolio rolls in the oven for 15-20 minutes until golden brown.

Fire roast 2 large poblano peppers until charred, then cover with cling film to sweat for 15-20 minutes.

Peel the charred skin from the poblano peppers, remove stems and seeds, and chop into strips.

In a cold pan, add 12 ounces of mexican style chorizo and turn on the heat to cook until fat renders.

Remove excess fat from the pan, then add chopped onion and sauté for about 5 minutes until softened.

In a large bowl, break 12 large eggs and add 1/8 to 1/4 teaspoon paprika, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper; mix well.

Add 2 cups of whole milk and 1 cup of heavy cream to the egg mixture and whisk together.

Add 10 ounces of shredded oaxaca cheese, chopped poblano peppers, and chorizo-onion mixture to the egg mixture and fold together.

Butter a 9 by 13 baking dish with 2 tablespoons of butter.

Add the toasted bread pieces to the baking dish and pour the egg mixture over the bread, ensuring it is submerged.

Cover and refrigerate for about 2 hours, then let it sit at room temperature for 45 minutes before baking.

Bake uncovered in the preheated oven for about 55 minutes to 1 hour.

Let it set for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens