Best Southwestern Breakfast Strata Recipes

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SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE



Southwestern Cornbread Strata with Creamy Spicy Tomato Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 24

Butter, for the baking dish
12 large eggs
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 pounds cornbread (store-bought or homemade), cut into 1- to 1 1/2-inch cubes and dried overnight (about 8 heaping cups)
1 tablespoon canola oil
8 ounces fresh chorizo or turkey sausage, casings removed
1 medium red onion, halved and thinly sliced
1 yellow bell pepper, thinly sliced
1 poblano chile, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus whole leaves for garnish
1 cup grated sharp white Cheddar
1 cup grated Monterey Jack cheese
4 ounces goat cheese, cut into small pieces
1/4 cup crumbled cotija cheese
Creamy Spicy Tomato Sauce:
2 tablespoons olive or canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, roughly chopped
8 plum tomatoes, seeded and chopped
2 teaspoons chipotles in adobo puree
2 tablespoons Mexican crema, creme fraiche or sour cream
Juice of 1/2 lime

Steps:

  • For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
  • Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
  • Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
  • Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
  • For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
  • Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

TRI-TORTILLA SOUTHWEST BREAKFAST STRATA



Tri-Tortilla Southwest Breakfast Strata image

I had used the same breakfast casserole with a sliced bread "crust" for years, and was ready to try something new! My family loves Southwest dishes and that was my inspiration to experiment with other ingredients, flavors, and textures. This has become our first choice breakfast casserole. Sometimes I substitute the...

Provided by AJ Ely

Categories     Breakfast Casseroles

Time 50m

Number Of Ingredients 9

2 8-inch flour tortillas
2 8-inch tomato-basil tortillas or wraps
4 4-inch yellow corn tortillas
4 large eggs
1 large can sliced green chiles
1 1/2 c milk
1 1/2 c shredded colby jack cheese
1/2 tsp pepper
Dash of salt

Steps:

  • 1. Prepare a 9" X 13" or 8" X 12" glass baking dish with cooking spray. Preheat oven to 350 degrees.
  • 2. Begin strata by tearing the 8 torillas into 1 to 2-inch pieces and setting on separate plate. Line the bottom of the dish with 1/3 of the mixed torn tortillas, overlapping only slightly. Spread 1/2 cup of the shredded cheese over top, and then 1/3 of the can of chiles.
  • 3. In medium-sized bowl, whisk eggs well and then add in the milk, pepper, and dash of salt. Mix well.
  • 4. Pour 1/2 of the egg-milk mixture over the tortilla-cheese-chile base. Reserve other half in bowl.
  • 5. Over egg-milk mixture, add next layer of 1/3 torn tortillas, 1/2 cup of cheese, and 1/3 can of chiles.
  • 6. Pour remaining half of egg-milk mixture over second tortilla-cheese-chile layer.
  • 7. Finish strata by layering remaining 1/3 of torn tortillas, 1/2 cup cheese, and 1/3 can chiles over top. (Arrange tortillas so they attractively cover entire top of dish.)
  • 8. Bake at 350 degrees for 35 minutes. OR--Prepare the night before and refrigerate overnight; microwave on high for 5 minutes (or until dish is completely warm to touch, as microwaves vary). Then, bake for 20-25 minutes until firm in center, puffed and lightly browned. Serve warm with your choice of salsa.

SOUTHWESTERN BREAKFAST STRATA



Southwestern Breakfast Strata image

Make and share this Southwestern Breakfast Strata recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 8h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

5 large eggs
3 1/2 cups milk
1 1/2 cups ricotta cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 1/2 cups diced tomatoes
1 1/2 cups frozen corn
1 1/2 cups thinly sliced green onions, divided
1/4 cup finely chopped fresh cilantro leaves
1 lb loaf Italian bread, cubed and divided (use rustic type, good quality bread)
4 ounces sharp cheddar cheese
4 slices cooked bacon, crumbled, divided

Steps:

  • Stir first 7 ingredient together until well blended.
  • In separate bowl, combine corn, 1 cup green onions, and cilantro.
  • Place half of bread cubes in bottom of buttered 13X9" glass baking dish.
  • Spread half of tomato mixture evenly over bread.
  • Sprinkle with 1/2 of cheese and half of bacon.
  • Pour half of milk mixture over top. Repeat layers with rest of bread, tomato mixture, and milk. Sprinkle with remaining cheese, bacon and green onions.
  • COver with plastic wrap and refrigerate over night.
  • Bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 473.8, Fat 21.7, SaturatedFat 11.3, Cholesterol 189.9, Sodium 1048, Carbohydrate 46.2, Fiber 3.5, Sugar 3.2, Protein 24.3

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