This hearty Southwest-style breakfast strata is designed for convenience without sacrificing flavor. It combines smoky bacon, mild green chiles, and warm spices baked into a golden, custardy casserole – essentially a flavorful cross between bread pudding and a classic breakfast bake.
The Key to a Perfect Strata
The recipe, developed by Julia Levy of our Birmingham test kitchen, prioritizes both taste and consistency. A crucial step is lightly oven-drying fresh bread instead of using pre-dried cubes. This ensures a lighter, more absorbent base that soaks up the custard evenly, preventing dry patches.
Flavor Building Blocks
The foundation of this dish begins with rendering bacon until crisp, then sautéing onions and poblanos in the rendered fat. This infuses the vegetables with smoky flavor, which complements the earthy spices. The mixture is then combined with cheese and soaked fully in a custard base before baking.
Baking and Serving
The strata is baked uncovered until puffed, golden, and set. A brief rest ensures clean slices. This dish pairs well with fresh salsa and sour cream to balance the richness. It’s an ideal make-ahead option: the bread can be dried in advance, fillings prepped, and the full strata assembled and refrigerated overnight before baking. Leftovers reheat exceptionally well and can be frozen for future use.
This recipe offers both bold flavor and practical convenience, making it perfect for holiday brunches or busy mornings when you need a satisfying, pre-made meal.
