vegetarians & meat-eaters CAN live together. deliciously!


Chiles Rellenos Breakfast Strata with Optional Chorizo

If there’s one word I’ve always found synonymous with Mother’s Day (other than “love” of course), it’s “brunch.” It’s the perfect way to celebrate mom – arguably, brunch is the best type of meal pretty much ever anyway (aside from dessert). Plus, if you’re into mimosas, brunch gives you an excuse to drink way too early in the day.

Chiles rellenos breakfast strata with optional chorizo for the meat-eaters | Kitchen Treaty

Now that I’m a mom myself, though, I’m finding I don’t really care all that much about brunch. At least not at this moment. Maybe it’s because I am sitting here typing while blurry-brained from too many up-and-down nights with the tyke lately, but all I want for Mother’s Day is a couple of extra uninterrupted hours of sleep. That would be heaven.

Actually … a couple of extra hours of sleep and then waking up to this chiles rellenos breakfast strata. That would be utter perfection.

Chiles rellenos breakfast strata | Kitchen Treaty

So, guys. Seriously. I honestly think this recipe is one of the best I’ve ever come up with. First of all, it comes together in a cinch. Beat the eggs, milk and spices in one bowl. Grate the cheese into another. Open up the cans of chilies and cut them in half. Cut the crusts off of some bread. And then layer. If you’re adding the optional chorizo to all or half, it’s just one more easy step of browning and draining, then adding that to the layers too.

It assembles in no time the night before, then sits in the refrigerator getting all perfect and delicious so that all you have to do is whip it out the next morning, plop it in the oven for awhile, and then serve.

Chiles rellenos breakfast strata with optional chorizo for the meat-eaters | Kitchen Treaty

I wholeheartedly believe overnight breakfast casseroles are the best thing to ever to happen to holiday mornings. They take no time out of your busy morning, they’re hearty and scrumptious, and the leftovers make an awesome lunch or dinner the next day.

I’m a huge fan of both the savory (egg) and sweet (french toast) versions, and have made a gazillion varieties of both over the years.

But this one … holy moly. I’m kind of obsessed.

Fluffy eggs seasoned with smoked paprika and a little cayenne, melty cheese (monterey jack and cheddar), smoky green chilies … just add a little of your favorite salsa and you’ll want to dance a little salsa.

Especially if you enjoyed a mimosa alongside.

Print Recipe

Chiles Rellenos Breakfast Strata with Optional Chorizo

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.

Yield: 4-6

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

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

Directions:

  1. In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.
  2. In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.
  3. Lay the chilies on a cutting board and cut them in half.
  4. Select the version you're making below and continue.
Full-on veggie version
  1. Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
  2. 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.
  3. Continue to "Refrigerate overnight and then bake" step below.
  4. 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
  1. Grease two approximately 4" x 8'' baking pans/casserole dishes with butter or non-stick cooking spray.
  2. 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.
  3. Continue to "Refrigerate overnight and then bake" step below.
  4. Brown 1 pound chorizo in a medium saute pan over medium heat until cooked through. Drain. Set aside.
Full-on meaty version
  1. Grease an 8" x 8" baking pan with butter or non-stick cooking spray.
  2. 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.
  3. Continue to "Refrigerate overnight and then bake" step below.
Refrigerate overnight and then bake
  1. Cover tightly and refrigerate overnight, or for at least three hours.
  2. 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.
  3. Serve with optional toppings if desired.

 

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27 Responses to “Chiles Rellenos Breakfast Strata with Optional Chorizo”

  1. Hannah @ CleanEatingVeggieGirl posted on May 8, 2013 at 2:32 pm

    This looks amazing!! I need to try making this using vegetarian “chorizo.” I bet it would be super tasty :).

    • Kare replied on May 13th, 2013 on 5:40 am

      Great idea. I just bought this humongous pack of Field Roast (so good) from Costco and I think there’s a chipotle version in there. That would be perfect!

  2. Kiersten @ Oh My Veggies posted on May 8, 2013 at 2:42 pm

    The best recipe you’ve ever come up with, huh? I guess I better get to making this one ASAP! The closest I come to brunch lately is a pudding cup to tide me over until lunch at 10am. :/

    • Kare replied on May 13th, 2013 on 5:34 am

      Okay, *one* of the best recipes!!! I fear I’ve talked this one up a bit too much now. ;)

      A pudding cup for brunch?! Sounds like this cookbook might be running you ragged! It’s going to be SO worth it though. Can’t wait.

  3. Alyssa posted on May 10, 2013 at 10:46 am

    I love those cute little dishes!

  4. Pingback: Chiles Rellenos Breakfast Strata Recipe

  5. Rosie @ Blueberry Kitchen posted on May 12, 2013 at 5:45 am

    This looks SO delicious! Thanks so much for this recipe, I really want to try it!

    • Kare replied on May 13th, 2013 on 5:07 am

      My pleasure, and thank you! I love the name of your blog, by the way. :)

  6. Heidi @ Food Doodles posted on May 31, 2013 at 4:20 pm

    Ooooh, I am in love with the idea of an overnight breakfast casserole. Seriously, not having to deal with breakfast in the morning when everyone’s crying for it would be awesome. I need to work on that, haha. This looks delicious! I love chiles rellenos!

  7. Anna Napier posted on June 4, 2013 at 1:20 pm

    I made this for Mother’s Day and it received raves!! It was requested for another family brunch and I decided to be ambitious and roast & peel my own chiles. Not doing that again! The canned are just as good and waaaay less work.

  8. Anna Napier posted on June 4, 2013 at 1:23 pm

    By the way…Made it with Trader Joe’s soyrizo. Even the carnivores loved it.

    • Karen Troughton replied on June 10th, 2013 on 7:53 am

      Hi Anna! Oh holy moly – I had no idea such a product existed! That would, of course, be perfect. I must now try soyrizo (ha – love the name too).

  9. Monica posted on July 10, 2013 at 12:13 pm

    This looks delicious! Plan on making it Friday night for Saturday breakfast. Just a note – it looks like the number formatting may be a bit off on the instructions. The chorizo steps are both #4 instead of #1 :)

    • Karen Troughton replied on July 14th, 2013 on 9:28 am

      Hi Monica, I hope you loved it! And thanks so much for the heads-up on the formatting – just added it to my to-do blog work list. :)

      • Monica replied on July 15th, 2013 on 7:02 am

        We LOVED it! My carnivore said it was, and I quote, “off the chain”. It’s hard to get him to say something is more than “decent”, so this is a big success in our household :) My veggie version was amaaazing, too. Mmm, thinking about it is making me excited to get home and eat leftovers!

        • Karen Troughton replied on July 15th, 2013 on 8:06 am

          Ahh, I love it! Thanks for letting me know. I seriously LOVE this recipe and am really kind of proud of it but sometimes, especially with the recipes I really love, I quietly worry, “is it just me? Will everyone else hate it?!” So, thank you. :)

  10. Beth posted on August 3, 2013 at 6:38 pm

    Can it be made w/o the bread slices?

    • Karen Troughton replied on August 8th, 2013 on 7:22 am

      Hi Beth, I don’t think so – the bread slices are pretty key in a breakfast strata. You could maybe go the frittata route with most of the ingredients, but it wouldn’t be an overnight thing. Sorry!

  11. Cynthia posted on August 30, 2013 at 7:07 am

    Sounds yummy! Do you think it would work with tortillas instead of bread?

    • Karen Troughton replied on September 2nd, 2013 on 8:14 pm

      Hmm. I think it could still be delicious with tortillas (maybe torn into strips?) but I do think it would be a different dish. The bread is key to stratas – it makes them light, fluffy, almost souffle-like. Tortillas wouldn’t do the same thing. But if you try it, do let us know how it turns out! I’m curious now. :)

      • Cynthia replied on September 5th, 2013 on 11:58 am

        I tried it this weekend with the tortillas. I laid them whole in the casserole in place of the bread and put it in the refrig overnight. The next morning, I baked it as directed and it came out delicious! Everyone (including 3 picky teens) loved it. My husband rates dishes with a “Signature” rating as the highest. He said this was almost Signature which is a pretty high rating! We had leftovers and everyone woke up the next morning looking for them! I will make again and maybe add more tortillas and more chilies. Thanks for the great recipe.

        • Karen Troughton replied on September 6th, 2013 on 7:34 am

          Okay, that is awesome. I really wasn’t sure tortillas would work. I can’t wait to try it!

  12. Jain posted on October 20, 2013 at 12:25 pm

    Assembled this last night, wrapped tightly and refrigerated. Baked this and just removed it from the oven. It LOOKS Scrumptious!!! Can’t wait for the First Bite~ Thank You (I Love Chili Rellenos so this will be a treat)

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  15. Monica posted on April 16, 2014 at 10:55 am

    Is it made with Spanish or Mexican chorizo?

  16. Danita posted on May 7, 2014 at 8:47 am

    I made one of each for a recent Bridesmaid Brunch. The only change was a whole wheat white bread vs plain white.  I was in Texas so I was able to get my hands on some good Mexican chorizo. The end result was delicious and received great reviews. I was a bit hesitant about the bread layers but it works perfect. I loved that I could make this the night before and pop it in the oven the next morning. I served a strawberry/orange fruit salad and a white rhubarb sangria plus some store bought banana and lemon breads. I also had avocado slices, pico, sour cream, red & verdi salsa and chopped cilantro for toppings. Thanks for the recipe. I will make again.

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