Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar Recipe

Name: Spicy Breakfast Strata with Chorizo, Red Pepper, and Cheddar
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
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

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

PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 8 servings

Instructions

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.