Southwest-Style Cheesy Breakfast Strata

Method

1. 1

   Adjust oven rack to middle position and heat oven to 275°F (130°C). On a rimmed baking sheet, spread bread in an even layer and bake, rotating sheet and stirring bread cubes several times during baking, until bread is completely dried, but not browned or changed in color, 30 to 40 minutes. Remove from oven and set aside to cool. Increase oven temperature to 375°F (190°C).

2. 2

   Line a large plate with paper towels. In a large stainless steel skillet, add bacon and cook over medium heat, stirring often, until golden brown and crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to prepared plate. Discard all but 2 tablespoons bacon fat in skillet.

3. 3

   Add onion and poblano to skillet with bacon fat. Cook, stirring occasionally, until tender and starting to brown, 6 to 8 minutes. Stir in chili powder and cumin and cook until fragrant, about 30 seconds. Remove from heat and allow to cool slightly in skillet, about 10 minutes.

4. 4

   In a large bowl, whisk eggs, milk, cream, green chiles, cilantro, garlic powder, and salt until well combined. Add the dried bread and fold gently to combine. Let soak until bread is softened and slightly puffed, folding occasionally with a flexible spatula, at least 15 and no more than 30 minutes.

5. 5

   Coat a 13- x 9-inch baking dish with cooking spray. Arrange half of the soaked bread, along with half of the custard, in an even layer in the prepared baking dish. Spread half of the cooked onion and poblano mixture and half of the tomatoes evenly over bread. Top with half of cheddar cheese and Monterey Jack or pepper jack, followed by all the bacon. Top bacon with remaining soaked bread, along with remaining custard, onion and poblano mixture, tomatoes, and cheeses. Bake, uncovered, until golden brown on top, a wooden pick inserted into the center comes out clean, and an instant-read thermometer inserted into the center registers at least 160°F (70°C), 30 to 35 minutes.

6. 6

   Remove from oven, and allow to slightly cool, 10 to 15 minutes. Top with cilantro and serve with salsa and sour cream on the side.

Nutrition

calories

568 kcal

fatContent

33 g

fiberContent

3 g

sugarContent

9 g

sodiumContent

1233 mg

proteinContent

30 g

cholesterolContent

262 mg

carbohydrateContent

38 g

saturatedFatContent

15 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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