Include in Print View:

Mexican Strata

Mexican Strata recipe image
This Mexican Strata is a comforting and flavorful brunch dish that combines the richness of a classic bread pudding with vibrant southwestern spices. Layers of whole-grain bread soak up a custard made from skim milk and egg whites, creating a tender texture without excessive heaviness. The mix is studded with sharp low-fat cheddar cheese, spicy green chilies, and sweet pimientos, offering a delightful balance of heat, salt, and sweetness. It&# 226;€™s an ideal make-ahead meal for entertaining, as it tastes even better after resting in the refrigerator overnight. Serve it warm with fresh salsa or avocado for a complete morning feast that satisfies both comfort food cravings and a desire for something slightly more exciting than plain eggs.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 702.7
Dietary: Gluten-free, Vegetarian
Description
This Mexican Strata is a comforting and flavorful brunch dish that combines the richness of a classic bread pudding with vibrant southwestern spices. Layers of whole-grain bread soak up a custard made from skim milk and egg whites, creating a tender texture without excessive heaviness. The mix is studded with sharp low-fat cheddar cheese, spicy green chilies, and sweet pimientos, offering a delightful balance of heat, salt, and sweetness. It&# 226;€™s an ideal make-ahead meal for entertaining, as it tastes even better after resting in the refrigerator overnight. Serve it warm with fresh salsa or avocado for a complete morning feast that satisfies both comfort food cravings and a desire for something slightly more exciting than plain eggs.
Ingredients
  • 8 slices Whole-grain bread
  • 1 1/2 cups Shredded low-fat Cheddar cheese
  • 6 ounces Chopped green chilies (well drained)
  • 4 ounces Sliced pimientos (well drained)
  • 1 1/3 cups Skim milk
  • 1/4 teaspoon Ground cumin
  • 6 large Egg whites
Directions
  1. 1
    Preheat oven to 325°F (165°C). Lightly spray an 8x8-inch square baking dish with nonstick cooking spray.
  2. 2
    Trim the crusts from the whole-grain bread slices. Arrange 4 slices of bread in the bottom of the prepared baking dish, cutting them to fit if necessary.
  3. 3
    Sprinkle half of the shredded cheddar cheese, the drained green chilies, and the drained pimientos evenly over the bread layer.
  4. 4
    Top the filling with the remaining 4 slices of crustless bread, pressing down slightly.
  5. 5
    In a medium bowl, whisk together the skim milk, egg whites, ground cumin, and remaining cheddar cheese until well combined.
  6. 6
    Pour the milk and egg mixture evenly over the bread layers, ensuring all slices are soaked. Press down gently with a spatula to help the bread absorb the liquid.
  7. 7
    Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, or up to 24 hours, to allow the bread to fully absorb the custard.
  8. 8
    Remove the strata from the refrigerator and uncover. Bake in the preheated oven for 1 to 1 hour and 15 minutes, or until the top is golden brown and the center is set.
  9. 9
    Let the strata stand for 10 minutes before slicing and serving to allow it to firm up.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 702.7kcal
% Daily Value *
Total Fat 38.6g60%
Saturated Fat 21.3g107%
Cholesterol 311.1mg104%
Sodium 1090.0mg46%
Total Carbohydrate 40.5g14%
Dietary Fiber 3.7g15%
Sugars 11.0g
Protein 47.6g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican strata, brunch casserole, bread pudding, vegetarian brunch, make-ahead breakfast, cheese strata, green chilies, whole grain bread, low fat breakfast, egg white custard, comfort food, entertaining recipe, southwestern breakfast, cheese toast bake, healthy brunch
Read it online: https://www.chefs-mate.com/recipe/mexican-strata/