20--- Mexican Chorizo Strata

I love love love stratas! Who wants to wake up in the morning and prepare a big meal? Wouldn't you rather chill on the sofa after a nice run with a cup of coffee and your Boston Terrier? I would.  Make it the night before, toss it in the oven that morning and presto chango: breakfast or brunch is served.


This Mexican-style strata uses tortilla chips in place of the typical bread cubes.  Fantastic.


Mexican Chorizo Strata
Serves 12

1 tsp olive oil
1 lb chorizo sausage
1/2 medium white onion, chopped
1 red chile, seeded and finely minced
4 oz diced green chiles
8 eggs
1/3 cup milk
3 cups corn tortilla chips
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/2 tsp dried Mexican oregano
1/4 tsp salt
1/2 tsp dry mustard
1 cup shredded pepperjack cheese
2 tomatoes, seeded and chopped
1/4 cup chopped cilantro

In a large skillet, heat olive oil over medium-high heat.  Add onions and saute until softened, ~ 3 minutes.  Add crumbled chorizo sausage and saute until browned and cooked through. Remove from heat and set aside to cool slightly.

In a large bowl, beat eggs with milk.  Add all spices, then fold in diced red and green chiles and half of shredded cheese.

In a 9 x 13" baking dish prepared with baking spray, lay out corn tortilla chips in bottom of dish.  Top with half of chorizo mixture, then half of egg mixture.  Repeat layering with chorizo and egg mixtures, then top with remaining shredded cheese, chopped tomato, and cilantro.

Cover and place strata into refrigerator overnight.

When ready to cook, remove strata for 30 minutes prior to baking to bring to room temperature.  Preheat oven to 350 degrees.  Bake for 55-65 minutes, until a knife inserted into the center comes out clean.  Remove from oven and serve immediately.  Garnish with chopped cilantro if desired.