Chiles Rellenos Breakfast Strata

We’re firm believers in the importance of a hearty breakfast. After all, how else will our little rascals stay fueled on all their daily adventures? For those mornings when plain old cereal won’t cut it, you need this super delicious and filling Chiles Rellenos Breakfast Strata. Karen of Kitchen Treaty says this strata is great for holiday mornings since it can be prepared the night before and refrigerated. That way while you’re busy trying to squeeze in some last minute prep work, you don’t have to worry about whipping up something for your guests to eat. Even better? Karen has options for a meat-lovers version and a half-and-half for whatever your little eaters prefer.

Ingredients
2 5-ounce cans whole green chilies (mild)
1 1/2 c shredded cheddar cheese
1 c shredded monterey jack cheese
6 eggs
2 c whole milk
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp smoked paprika (plus a little more for sprinkling on top)
1/8 tsp cayenne pepper
8 slices white sandwich bread, crusts removed

Method
1. In a medium bowl, toss together the cheddar and monterey jack cheese. Set aside.

2. In another medium bowl, beat the eggs, milk, smoked paprika, cayenne, salt, and pepper until thoroughly combined.

3. Lay the chilies on a cutting board and cut them in half.

4. Grease an 8″ x 8″ baking pan with butter or non-stick cooking spray.

5. Lay half the chilies flat in the bottom of the baking dish (about 6 chili halves). Lay four slices of bread over the chiles. Pour half the egg mixture over the top of the bread and chilies. Top with half the cheese. Repeat layers: chilies, bread, eggs, and cheese. Sprinkle evenly with a few quick dashes of smoked paprika.

6. Uncover and bake at 325 degrees for 40 – 50 minutes, until the strata is puffy, golden, and no longer jiggles in the middle.

For a chorizo-packed version, check out the recipe here.

recipe and photo courtesy of Karen at Kitchen Treaty

Combining a vegetarian diet with that of a carnivorous eater, Karen of Kitchen Treaty seeks to bridge the gap between two discerning palates and create delicious home cooked meals that satisfy everyone in her family. Her dishes are often prepared as “one dish two ways.” With a catalog of recipes that run the gamut from full-on veggie to nothing-but-meat, Karen chronicles her adventures in the kitchen on her food blog, Kitchen Treaty.