Chorizo and Manchego Breakfast Strata with Roasted Red Peppers
25min
55min
6
625
Chef's Note
This strata can be assembled the night before and refrigerated, covered with plastic wrap. Simply remove from the refrigerator 30 minutes before baking and add 5-10 minutes to the baking time. The key to a perfect strata is using day-old bread that's slightly dried out—it absorbs the custard without becoming soggy. If your bread is fresh, toast it a bit longer in step 2.
Tags
Ingredients
8 cups day-old crusty bread
12 oz Spanish chorizo
1 medium yellow onion
1 cup roasted red peppers
8 oz Manchego cheese
8 whole large eggs
2 cups whole milk
1 cup heavy cream
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh parsley
2 tbsp unsalted butter
3 whole scallions
Instructions
- 1
Preheat oven to 350°F. Butter a 9x13-inch baking dish with 2 tablespoons of unsalted butter, ensuring all sides are coated.
- 2
Cut 8 cups of day-old crusty bread into 1-inch cubes. Spread on a baking sheet and toast in the oven for 8-10 minutes until lightly golden and dried out. Set aside to cool.
- 3
Remove casing from 12 ounces of Spanish chorizo and dice into 1/4-inch pieces. Heat a large skillet over medium heat and cook chorizo for 6-7 minutes, stirring occasionally, until browned and fat is rendered. Remove chorizo with a slotted spoon to a paper towel-lined plate, reserving 2 tablespoons of fat in the pan.
- 4
Dice 1 medium yellow onion into 1/4-inch pieces. Add to the chorizo fat and sauté over medium heat for 5-6 minutes until softened and translucent. Remove from heat.
- 5
Drain 1 cup of roasted red peppers and pat dry with paper towels. Dice into 1/2-inch pieces.
- 6
Grate 8 ounces of Manchego cheese on the large holes of a box grater. Divide into two portions: 6 ounces for mixing and 2 ounces for topping.
- 7
In a large mixing bowl, whisk together 8 large eggs, 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until fully combined.
- 8
Finely chop 1/4 cup of fresh parsley. Thinly slice 3 scallions, separating white and green parts.
- 9
In a large bowl, combine the toasted bread cubes, cooked chorizo, sautéed onions, diced roasted red peppers, 6 ounces of grated Manchego, chopped parsley, and white parts of scallions. Toss to distribute evenly.
- 10
Transfer the bread mixture to the prepared baking dish, spreading evenly. Pour the egg mixture over the top, pressing down gently with a spatula to ensure all bread is soaked. Let stand for 10 minutes to allow bread to absorb the custard.
- 11
Sprinkle the remaining 2 ounces of Manchego cheese evenly over the top of the strata.
- 12
Bake uncovered for 45-50 minutes until the top is golden brown, the edges are puffed, and the center is set (a knife inserted in the center should come out clean with just a few moist crumbs).
- 13
Remove from oven and let rest for 5 minutes. Garnish with the green parts of sliced scallions before serving. Cut into 6 portions and serve warm.
Nutrition Information (per serving)
625
32g
38g
38g
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