Chorizo breakfast strata recipe for eight
Recipe shopping list — copy the items into Valedo.
This make-ahead baked breakfast serves eight. Assemble it the night before, then bake it in the morning.
Ingredients
Olive oil
1 tbsp
Mexican chorizo
12 oz
Yellow onion
1
Red bell pepper
1
Baby spinach
5 oz
French bread
12 oz
Shredded Monterey Jack cheese
2 cups
Eggs
10
Whole milk
2 cups
Ground cumin
1 tsp
Kosher salt
3/4 tsp
Black pepper
1/2 tsp
Fresh cilantro
1/4 cup
How to make it
- Brown chorizo with onion and pepper; stir in spinach to wilt. 2. Layer bread, chorizo mixture, and cheese in a greased baking dish. 3. Whisk eggs, milk, cumin, salt, and pepper. 4. Pour egg mixture over the bread and refrigerate at least 2 hours or overnight. 5. Bake at 350°F for 45 to 55 minutes. 6. Rest 10 minutes and scatter cilantro over the top.
Who this list is for
This chorizo breakfast strata recipe is for anyone hosting a breakfast or brunch for eight people. It works well for families, weekend guests, or potluck gatherings where you want a savory, filling dish that can be made ahead. If you like to prep the night before and avoid morning stress, this list is designed for you.
How to use this list
Begin by checking your kitchen for staples like olive oil, eggs, and milk. For this recipe, you need 1 tbsp olive oil, 12 oz Mexican chorizo, 1 yellow onion, 1 red bell pepper, 5 oz baby spinach, 12 oz French bread, 2 cups shredded Monterey Jack cheese, 10 eggs, 2 cups whole milk, 1 tsp ground cumin, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/4 cup fresh cilantro. Brown the chorizo and vegetables, layer with bread and cheese, then pour the egg mixture on top. Cover and refrigerate overnight, then bake in the morning.
Common mistakes
A common mistake is using bread that is too fresh; day-old French bread holds up better and prevents a soggy texture. Skipping the overnight soak can lead to dry or unevenly cooked strata. Don’t use pre-shredded cheese if you can help it—freshly shredded melts better. Be sure to use Mexican chorizo, not Spanish, for the right texture and flavor.
What is on this list
You will shop for olive oil, Mexican chorizo, yellow onion, red bell pepper, baby spinach, French bread, Monterey Jack cheese, eggs, whole milk, ground cumin, kosher salt, black pepper, and fresh cilantro. Cross off basics like oil or spices if you already have them. Double-check that your chorizo is the raw, crumbly kind and not cured.
The night before and day-of
The night before, assemble the strata and cover it tightly in the fridge. In the morning, preheat the oven while the strata sits out for 20–30 minutes to take the chill off. Bake until puffed and golden. Let it rest a few minutes before serving, then garnish with chopped cilantro. Store leftovers in the fridge and reheat as needed.
FAQ
Who is "Chorizo breakfast strata recipe for eight" for?
This chorizo breakfast strata recipe is for anyone hosting a breakfast or brunch for eight people. It works well for families, weekend guests, or potluck gatherings where you want a savory, filling dish that can be made ahead. If you like to prep the night before and avoid morning stress, this list is designed for you.
How should I use "Chorizo breakfast strata recipe for eight"?
Begin by checking your kitchen for staples like olive oil, eggs, and milk. For this recipe, you need 1 tbsp olive oil, 12 oz Mexican chorizo, 1 yellow onion, 1 red bell pepper, 5 oz baby spinach, 12 oz French bread, 2 cups shredded Monterey Jack cheese, 10 eggs, 2 cups whole milk, 1 tsp ground cumin, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/4 cup fr…
What should I skip or avoid with "Chorizo breakfast strata recipe for eight"?
A common mistake is using bread that is too fresh; day-old French bread holds up better and prevents a soggy texture. Skipping the overnight soak can lead to dry or unevenly cooked strata. Don’t use pre-shredded cheese if you can help it—freshly shredded melts better. Be sure to use Mexican chorizo, not Spanish, for the right texture and flavor.
What is on the "Chorizo breakfast strata recipe for eight" list?
You will shop for olive oil, Mexican chorizo, yellow onion, red bell pepper, baby spinach, French bread, Monterey Jack cheese, eggs, whole milk, ground cumin, kosher salt, black pepper, and fresh cilantro. Cross off basics like oil or spices if you already have them. Double-check that your chorizo is the raw, crumbly kind and not cured.
What should I check on the day of?
The night before, assemble the strata and cover it tightly in the fridge. In the morning, preheat the oven while the strata sits out for 20–30 minutes to take the chill off. Bake until puffed and golden. Let it rest a few minutes before serving, then garnish with chopped cilantro. Store leftovers in the fridge and reheat as needed.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.