The edges of this casserole bake up to a crispy finish while the interior is soft and pillowy. The chiles add a mild tingle and the cheesy topping is irresistible.
Total Time
1hr
5.0
3 Ratings
Author: Garlic & Zest
Servings:
8
Ingredients
•
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
•
as needed
Kosher Salt
•
1
pinch
Kosher Salt
•
as needed
Freshly Ground Black Pepper
•
2
cups
Monterey Jack Cheese
, shredded
•
1 1/2
cups
Sharp Cheddar Cheese
, shredded
Cooking Instructions
1.
Spray a large 13 x 9 x 2-inch casserole dish with vegetable spray and set aside.
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).
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.
4.
In a large bowl, combine the Eggs (8), Kosher Salt (as needed), and Freshly Ground Black Pepper (as needed). Whisk the eggs, then add the Milk (3 cups) and whisk to combine.
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).
6.
Sprinkle the peppers in an even layer over the cheeses.
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.
8.
Preheat the oven to 350 degrees F (180 degrees C).
9.
Bake the strata uncovered for 45 to 55 minutes, or until bubbly and lightly browned.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
463
FAT
27.5 g
PROTEIN
27.9 g
CARBS
27.0 g
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