Sausagechorizo And Green Chile Strata Recipes

GREEN CHILI CHEESE STRATA

Steps:

• Grease 12 x 8 " baking dish. Arrange 6 slices bread on bottom. Sprinkle with cheese. Top with remaining bread slices. Beat eggs onion, salt and cayenne together. Blend in green chiles, corn, and milk. Pour egg mixture evenly over bread. Cover dish and refrigerate overnight (or at least 2 hours). Bake in preheated oven at 325 degrees F uncovered 45 to 55 minutes, or until knife inserted in center comes out clean.

CHORIZO EGG CASSEROLE

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

MEXICAN CHORIZO STRATA

Steps:

• Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
• Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
• Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
• To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
• Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
• Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

CHILI CHEESE STRATA

Steps:

• Place bread cubes evenly in a greased 2-qt. shallow baking dish. Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside. In a blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Sprinkle with remaining cheese. Cover and refrigerate for 6 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

GREEN CHILE STRATA

Steps:

• Grease 13 by 9 inch baking dish.
• Cover bottom of pan with 3 of the tortillas cut to cover bottom of dish, not overlapping.
• Alternate layers of 1/3 of salsa spread over tortillas and 1/3 of cheese and repeat twice adding last layer of last 3 cut tortillas with addition of last 1/3 of salsa and cheese.
• Combine eggs, chiles, milk and seasonings. Pour over the top of strata. Refrigerate at least 45 minutes.
• Bake @ 350 degrees for 35 minutes.

SAUSAGE AND GREEN CHILE STRATA

Steps:

• Spray an 8-inch square pan baking dish with Crisco Cooking Spray.
• Brush bread slices with melted shortening.
• Place 4 slices in the prepared dish. Top with 1/2 the sausage, chiles and cheese.
• Top with 4 more slices of bread, then remaining sausage and chiles.
• Beat together eggs, milk, mustard, salt and pepper.
• Pour egg mixture over the layers; sprinkle with remaining cheese. (Can be prepared to this point up to 1 day ahead and refrigerated, covered, until ready to bake.).
• Preheat oven to 350. Bake strata until puffed and center is set, about 40 minutes.
• Let stand 5 to 10 minutes before cutting into squares; serve warm.

ITALIAN SAUSAGE AND PEPPER STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
• Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
• Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

CHEESE-GREEN CHILI STRATA

Steps:

• Place cubed buttered bread in a 9X13 greased baking pan.
• Sprinkle with 3/4 of the cheese, all of the bacon, parsley and green chilies.
• Mix eggs, milk, onion and seasonings.
• Pour egg mixture over other ingredients and mix lightly with fork.
• Sprinkle with remaining cheese on top.
• Refrigerate overnight.
• Next day, bake uncovered at 350*F for 45 minutes.

GREEN CHILI AND CHORIZO BREAKFAST STRATA

Steps:

• Butter an 8-cup baking dish.
• Saute' chorizo in heavy skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to paper toweling to drain.
• Whisk next 5 ingredients in large bowl. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo.
• Pour 1/3 of egg mixture over.
• Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro, and chorizo.
• Top with 2 bread slices.
• Pour remaining egg mixture over and sprinkle with remaining cheese.
• Cover; chill overnight.
• Preheat oven to 350 degrees.
• Bake Strata uncovered until puffed and golden, about 55 minutes.
• Let stand 5 minutes or so befoe serving.

GREEN CHILI AND CHORIZO BREAKFAST STRATA

Steps:

• Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.
• Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.
• Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.

SAUSAGE AND GREEN CHILE STRATA

Steps:

• SPRAY an 8 x 8-inch glass baking dish with no-stick cooking spray.
• BRUSH bread slices with melted shortening. Place 4 slices in prepared dish. Top with half the sausage, chiles and cheese. Top with 4 more slices of bread, then remaining sausage and chiles.
• BEAT together eggs, milk, mustard, salt and pepper. Pour egg mixture over the layers; sprinkle with remaining cheese.*
• HEAT oven to 350 degrees F. Bake about 40 minutes or until puffed and center is set. Let stand 5 to 10 minutes before cutting into squares.

SAUSAGE/CHORIZO AND GREEN CHILE STRATA

Steps:

• For Chorizo: Mix everything together. Cover and refrigerate at least two days. For Strata: Trim crust from bread, butter one side. Place buttered side down in baking pan (use a 9 X 11 1/2 inch baking pan). Sprinkle shredded Cheddar cheese on top; then add meat mixture. Now sprinkle shredded Jack cheese; then chilies. Beat eggs well, add milk and spices. Pour over cheese mixture. Cover and shill over night. (May be frozen at this point.) Bake uncovered at 325 F about 50-60 minutes or until bubbly. (If frozen allow 30 minutes more.)