Santa's Southwest Strata

Recipe History

Enjoy Santa's favorite Christmas Day breakfast. Make the day before and bake the morning of for an easy, cheesy, delicious breakfast that will keep the whole family full for Holiday fun.

What You'll Need...

Skillet
Casserole dish
Extra-large bowl
Cutting board
Plastic Wrap or Aluminium Foil
Food processor*
EVOO or vegetable oil

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Ingredients

1 pound ground chorizo.
1 loaf challah bread, cubed into 1” pieces.
3-4 roasted green chile peppers* peeled, seeded and chopped (leave some seeds in if you like heat); OR two 4-ounce cans chopped green chilies, well drained.
(Substitute 2 poblano or Anaheim peppers if green chilies are unavailable).
2 cups whole milk
1 stick butter, melted and cooled
1 tablespoon hot sauce - like Valentina or Cholula
6 large eggs
Salt and freshly ground pepper
2 1/2 cups shredded sharp cheddar
2 Sliced ripe heirloom tomatoes
2 ripe avocados, pitted and peeled, cubed
2 limes, wedged

Chef's Note:

To roast the chile peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.

Directions

Preheat oven to 350 ℉.
Heat a drizzle of oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
Cut and cube the challah bread and put it into a very large bowl.
Gently mix in the chorizo and roasted chiles to the bread.
Whisk together the milk, butter, hot sauce, and eggs in a bowl and sprinkle with salt and pepper; pour over the bread and chiles. Mix things gently. Add the cheese.
Pour mixture into a casserole dish and top with sliced tomatoes. Cover and refrigerate at least overnight and up to 2 days.
To serve, bring the strata to room temperature and preheat the oven to 325 ℉. Bake for 1 hour.
Meanwhile cut and cube avocado and slice limes.
Top strata with fresh avocado and squeeze of lime.