Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar

• Meat

  • 1 lb Chorizo

• Produce

  • 1/2 cup Green onions
  • 1 Red bell pepper, large

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 1-pound loaf Rustic french bread

• Dairy

  • 2 cups Cheddar cheese, loosely packed grated sharp
  • 2 1/2 cups Milk
  • 1/2 cup Whipping cream

Found on inquiringchef.com

Description

Ingredients

• 6 large eggs
• 2½ cups milk (I use 2%)
• ½ cup (about 3 stalks) sliced green onions
• ½ cup whipping cream
• ½ teaspoon salt
• 1 pound chorizo, casings removed
• 1 large red bell pepper, halved, seeded, cut into ½-inch wide-strips
• 1 1-pound loaf rustic French bread, cut into ½-inch cubes
• 2 cups (loosely packed) grated sharp cheddar cheese

Directions

• Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish. Whisk first 5 ingredients in large bowl; sprinkle generously with pepper. Set aside.
• Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
• Arrange half of bread cubes in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes or refrigerate overnight, occasionally pressing on bread to submerge.
• Bake strata until puffed and brown, about 1 hour. Cool slightly.