Recipes and Cooking Poblano-Chorizo Strata 3.0 (18) This colorful Mexican-style breakfast casserole boasts exciting flavors that will get you going in the morning and a heartiness that will keep you satisfied for hours. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Chill Time: 2 hrs Bake Time: 1 hrs Stand Time: 10 mins Total Time: 3 hrs 50 mins Servings: 10 Jump to Nutrition Facts Ingredients ½ pound uncooked chorizo sausage 2 medium onions, thinly sliced 2 fresh poblano chile peppers, seeded and thinly sliced* 1 red sweet pepper, thinly sliced 8 cup 1-inch cubes Mexican bolillo rolls or crusty Italian bread 6 eggs, lightly beaten 2 ½ cup milk 1 teaspoon Mexican oregano or regular oregano, crushed ½ teaspoon paprika ½ cup queso fresco, crumbled Snipped fresh cilantro (optional) Directions In a large skillet cook chorizo over medium heat until browned. Using a slotted spoon, transfer chorizo to a bowl, reserving 1 tablespoon drippings in skillet. Add onions to drippings in skillet; cook and stir over medium heat about 10 minutes or just until tender. Stir in chile peppers and sweet pepper; cook about 5 minutes or just until peppers are tender. Remove from heat. Stir in chorizo. Lightly grease a 3-quart rectangular or oval baking dish. Spread half of the bread cubes in the prepared dish. Spoon half of the chorizo mixture over. Repeat layers. In a large bowl whisk together eggs, milk, oregano, and paprika. Pour evenly over layers in baking dish. Preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover. Bake for 30 to 45 minutes more or until an instant-read thermometer inserted in the center registers 170°F. Sprinkle with cheese for the last 5 minutes of baking. Let stand for 10 minutes before serving. If desired, sprinkle with cilantro. *Tip Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Make-Ahead Tip Cover with foil. Chill for at least 2 hours or up to 24 hours. To serve, preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover. Bake for 30 to 45 minutes more or until an instant-read thermometer inserted in the center registers 170°F. Sprinkle with cheese for the last 5 minutes of baking. Let stand for 10 minutes before serving. Rate it Print Nutrition Facts (per serving) 257 Calories 14g Fat 17g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 257 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 156mg 52% Sodium 412mg 18% Total Carbohydrate 17g 6% Total Sugars 5g Protein 15g Vitamin C 74.4mg 372% Calcium 141.4mg 11% Iron 2.2mg 12% Potassium 367mg 8% Folate, total 56.4mcg Vitamin B-12 1.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.