Name: Chorizo Tomato Strata
Yield: 4 servings
Ingredients: 1/2 pound uncooked chorizo; 1 cup shredded Gruyere cheese, divided; 1/4 cup minced fresh cilantro; 1 garlic clove, halved; 1 loaf (1/2 pound) day-old French bread, cut into 1-inch slices; 2 large tomatoes, sliced; 8 large eggs; 2 cups whole milk; 3/4 teaspoon salt; 3/4 teaspoon pepper; 1/2 teaspoon onion powder; 1/4 teaspoon crushed red pepper flakes

Servings: persons

1/2 pound uncooked chorizo
1 cup shredded Gruyere cheese, divided
1/4 cup minced fresh cilantro
1 garlic clove, halved
1 loaf (1/2 pound) day-old French bread, cut into 1-inch slices
2 large tomatoes, sliced
8 large eggs
2 cups whole milk
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes

1
Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro.
2
Preheat oven to 350u00b0. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese.
3
In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole.
4
Bake, uncovered, 35-45 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chorizo Tomato Strata

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