CHILES RELLENOS BREAKFAST STRATA WITH OPTIONAL CHORIZO

Chiles Rellenos Breakfast Strata with Optional Chorizo image

Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese, smoky green chilies ... overnight breakfast strata + chiles rellenos = a match made in heaven.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 16

Ingredients

2 5- ounce cans whole green chilies (I use mild, but feel free to use a hotter variety if that's what you prefer)
1 1/2 cups shredded cheddar cheese (I use medium)
1 cup shredded monterey jack cheese
6 eggs
2 cups whole milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (plus a little more for sprinkling on top)
1/8 teaspoon cayenne pepper
8 slices white sandwich bread (crusts removed)
If making one half-size vegetarian/one half-size meaty strata (add)
1/2 pound chorizo sausage
If making a full-on meaty strata (add)
1 pound chorizo sausage
Optional toppings
Salsa (avocados, sour cream, chives, fresh cilantro, fresh diced tomatoes)

Steps:

In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
Lay the chilies on a cutting board and cut them in half.
Select the version you're making below and continue.
Full-on veggie version
Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
Continue to "Refrigerate overnight and then bake" step below.
Brown 1/2 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
One half-size veggie version/one half-size meaty version
Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
Lay half the chilies in the bottom of the baking dish (about 3 chili halves each). Lay four slices of bread over the chiles (2 slices of bread per dish). Sprinkle half of the sausage over the meaty version. Top each with about 1/2 cup of the egg mixture. Sprinkle about 1/3 cup of cheese onto each. Repeat layers: chilies, bread, sausage on the sausage version, the rest of the eggs divided evenly between, and the remaining cheese. Sprinkle with a couple of pinches of smoked paprika.
Continue to "Refrigerate overnight and then bake" step below.
Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
Full-on meaty version
Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Sprinkle on half the browned chorizo. Pour half the egg mixture over the top of the bread, chilies, and sausage. Top with half the cheese. Repeat layers: chilies, bread, sausage, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.
Continue to "Refrigerate overnight and then bake" step below.
Refrigerate overnight and then bake
Cover tightly and refrigerate overnight, or for at least three hours.
In the morning, uncover and bake at 325 degrees for 40 - 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.
Serve with optional toppings if desired.