Posted by on Wednesday, May 8, 2013 in One Dish Two Ways

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.

5.0 from 1 reviews

Chiles Rellenos Breakfast Strata with Optional Chorizo
 
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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.
Author:
Recipe type: Breakfast
Yield: 4 – 6 servings
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)
  • 1½ cups shredded cheddar cheese (I use medium)
  • 1 cup shredded monterey jack cheese
  • 6 eggs
  • 2 cups whole milk
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika (plus a little more for sprinkling on top)
  • ⅛ teaspoon cayenne pepper
  • 8 slices white sandwich bread, crusts removed
If making one half-size vegetarian/one half-size meaty strata, add
  • ½ 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
Instructions
  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 ½ 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 ½ cup of the egg mixture. Sprinkle about ⅓ 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.