Hatch Chile Breakfast Strata

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 cups

Country White Bread , stale, diced

1 1/2 cups

Hatch Chili Peppers , peeled, roasted, chopped

1

Bell Pepper , diced

1 cup

Onions , diced

1 Tbsp

Olive Oil

8

Eggs

3 cups

Milk

1/2 tsp

Kosher Salt

1 pinch

Kosher Salt

1/2 tsp

Freshly Ground Black Pepper

2 cups

Monterey Jack Cheese , shredded

1 1/2 cups

Sharp Cheddar Cheese , shredded

Cooking Instructions

HIDE IMAGES

Step 1

Spray a large 13 x 9 x 2-inch casserole dish with vegetable spray and set aside.

Step 2

Heat the Olive Oil (1 Tbsp) in a large skillet over medium high heat and add the Bell Pepper (1) and Onions (1 cup) . Sprinkle with Kosher Salt (1 pinch) .

Step 3

Saute the vegetables until softened, about 3 to 5 minutes. Add the Hatch Chili Peppers (1 1/2 cups) and continue to saute until most of the liquid has evaporated. Remove from heat.

Step 4

In a large bowl, combine the Eggs (8) , Kosher Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . Whisk the eggs, then add the Milk (3 cups) and whisk to combine.

Step 5

Layer the casserole: Add the Country White Bread (6 cups) to the casserole dish and spread into an even layer. Sprinkle with one cup of the Monterey Jack Cheese (1 cup) and 1 cup of the Sharp Cheddar Cheese (1 cup) .

Step 6

Sprinkle the peppers in an even layer over the cheeses.

Step 7

Pour the egg mixture over the peppers and sprinkle on the remaining cup of Monterey Jack Cheese (1 cup) and half cup of Sharp Cheddar Cheese (1/2 cup) . Lightly press the contents into the egg mixture. Cover with plastic wrap and refrigerate overnight.

Step 8

Preheat the oven to 350 degrees F (180 degrees C).

Step 9

Bake the strata uncovered for 45 to 55 minutes, or until bubbly and lightly browned.

Step 10

Serve and enjoy!