Hatch Chile & Chorizo Breakfast Strata
Yield: 10–12 servings
Pan: two 9×13-inch baking dish or one 9×13
Prep: ~30 minutes
Chill: Overnight
Bake: ~50–60 minutes
Ingredients
Strata
1 lb Mexican chorizo
8–10 oz roasted Hatch green chiles, peeled, seeded and chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
½ medium yellow onion, diced
2 cloves garlic, minced
1 cup corn, preferably roasted or charred
8–10 cups sourdough bread, cut into 1-inch cubes
10 large eggs
2 cups whole milk
½ cup heavy cream
8 oz Oaxaca cheese, shredded or torn into pieces
1 tsp ground cumin
1 tsp Mexican oregano
Salt and freshly cracked black pepper
2 tbsp chopped fresh cilantro
For finishing
Mexican crema
Pico de gallo or roasted tomato salsa
Queso fresco
Sliced scallions
Fresh cilantro
Avocado, optional
Directions
1. Toast the bread
Heat oven to 350°F. Spread the sourdough cubes on a sheet pan and toast for about 10–15 minutes, just until lightly crisp and dried out. Set aside.
2. Build the chorizo mixture
Remove the chorizo from its casing and brown it in a large skillet over medium-high heat, breaking it into small pieces.
Once cooked, remove some of the excess grease, leaving enough in the pan to sauté the vegetables.
Add the onion, red and yellow peppers and cook until softened and lightly caramelized.
Add the garlic, cumin and Mexican oregano. Cook for another minute.
Fold in the Hatch chiles and corn. Remove from the heat and stir in the cilantro.
3. Make the custard
Whisk together the eggs, milk and heavy cream. Season with salt and black pepper.
Go easy on the salt—the chorizo and Oaxaca cheese will already bring plenty.
4. Assemble
Grease a 9×13-inch baking dish.
Add about half of the toasted sourdough.
Top with half of the chorizo and Hatch chile mixture, followed by half of the Oaxaca cheese.
Repeat with the remaining bread, chorizo mixture and cheese.
Slowly pour the egg mixture evenly over everything. Press down gently with a spatula so the bread absorbs the custard.
Cover and refrigerate overnight.
5. Bake
Remove the casserole from the refrigerator about 30 minutes before baking.
Preheat oven to 350°F.
Bake covered with foil for approximately 30 minutes.
Remove the foil and continue baking another 20–30 minutes, until the center is set and the top is golden brown and bubbling.
Let rest for 10–15 minutes before slicing.
6. Finish
Drizzle with Mexican crema and top with pico de gallo, queso fresco, scallions and fresh cilantro.
Serve warm.
Chef Scout Tip: Toast your sourdough before assembling the strata. It helps the bread absorb the custard while maintaining its structure, giving you a tender center with just enough texture instead of a soggy casserole.
