Southwestern Breakfast Strata Food

SIMPLE SOUTHWEST BREAKFAST STRATA

Steps:

• Grease a 2.5 quart or larger baking dish with butter or cooking spray.
• Melt 1 tablespoon butter in a medium skillet over medium high, then add scallions and corn. Cook until scallions are softened and corn is thawed and warm, around 5 minutes, stirring occasionally. Off heat, stir in paprika, chile powder, 1/2 teaspoon salt, cilantro, and basil.
• Whisk eggs, milk, and 1/2 teaspoon salt in a liquid measuring cup or mixing bowl. Place bread cubes in a large mixing bowl, pour egg mixture over it, add corn mixture and cheese, and mix it all together. Using your hands to mix works best. Spread evenly in the baking dish, cover, and refrigerate at least a few hours, or overnight.
• To bake, remove from refrigerator for an hour, then preheat oven to 375 (F). Bake uncovered until set and beginning to brown, 45 to 55 minutes. Garnish with additional paprika and cilantro. Serve with sour cream, salsa, and pickled red onions.

SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE

Steps:

• For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
• Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
• Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
• Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
• For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
• Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
• Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

TRI-TORTILLA SOUTHWEST BREAKFAST STRATA

Steps:

• 1. Prepare a 9" X 13" or 8" X 12" glass baking dish with cooking spray. Preheat oven to 350 degrees.
• 2. Begin strata by tearing the 8 torillas into 1 to 2-inch pieces and setting on separate plate. Line the bottom of the dish with 1/3 of the mixed torn tortillas, overlapping only slightly. Spread 1/2 cup of the shredded cheese over top, and then 1/3 of the can of chiles.
• 3. In medium-sized bowl, whisk eggs well and then add in the milk, pepper, and dash of salt. Mix well.
• 4. Pour 1/2 of the egg-milk mixture over the tortilla-cheese-chile base. Reserve other half in bowl.
• 5. Over egg-milk mixture, add next layer of 1/3 torn tortillas, 1/2 cup of cheese, and 1/3 can of chiles.
• 6. Pour remaining half of egg-milk mixture over second tortilla-cheese-chile layer.
• 7. Finish strata by layering remaining 1/3 of torn tortillas, 1/2 cup cheese, and 1/3 can chiles over top. (Arrange tortillas so they attractively cover entire top of dish.)
• 8. Bake at 350 degrees for 35 minutes. OR--Prepare the night before and refrigerate overnight; microwave on high for 5 minutes (or until dish is completely warm to touch, as microwaves vary). Then, bake for 20-25 minutes until firm in center, puffed and lightly browned. Serve warm with your choice of salsa.

EASY SAUSAGE STRATA

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

SOUTHWESTERN BREAKFAST SLOW-COOKER CASSEROLE

Steps:

• In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray., Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.