Chorizo and Manchego Strata

Mario Batali
Servings: 12
1 to 2 hr

Save time in the mornings and assemble this savory one-dish breakfast the day before.

  • Ingredients
  • step-by-step directions
Chorizo and Manchego Strata
  • 8 cups crusty Sourdough Bread
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Onion (chopped)
  • 1 pound Spanish Chorizo (medium dice)
  • 2 Garlic cloves (sliced)
  • 12 Eggs (whisked)
  • 1 1/2 cups Milk
  • 1 1/2 cups Half and Half
  • 1 tablespoon Red Chili Flakes
  • 2 cups Manchego Cheese (shredded)
  • Salt and Pepper to taste
  • Tomatillo Salsa
  • Preheat the oven to 375 degrees F. Cut bread into 1-inch cubes, and set aside.
  • In a large saute pan heat olive oil over medium-high heat. Add onions and saute for 2 to 3 minutes until soft. Lower heat to medium and add chorizo. After 2 minutes add garlic and cook just until fragrant then set aside off the heat.
  • Whisk together the eggs, milk, half and half, chili flakes, 1 1/2 cups cheese and season with salt and pepper. Add the bread and chorizo mixture to the eggs and toss to coat. Press down firmly. Pour into a greased baking dish.
  • Bake for 35 to 40 minutes uncovered. Let stand for 5 to 10 minutes before serving. Grate remaining cheese over the top before serving. Serve with a dollop of salsa verde.
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