Cheesy, creamy, and layered with those wonderful flavors of the southwest. Not your ordinary breakfast casserole, this strata is perfect for casual brunch or lunch dining!
I love breakfast casseroles. A strata is really nothing more than a breakfast casserole with ingredients similar to those found in a quiche. Stratas have layers of bread scattered throughout ready to capture the deliciousness of the eggs and cheese. They’re easy to assemble and can be pulled together ahead of time making entertaining much less stressful. And though classic breakfast casseroles with potatoes and sausage are wonderful, sometimes a twist on the usual suspects is a welcome relief.
So, I grabbed a roasted chicken at the deli, picked up my favorite salsa from the local Farmer’s Market and set off to spice up an ordinary breakfast. Southwestern cuisine for breakfast is quite common in Texas and this dish fits in nicely.
It’s loaded with roasted chicken, lots of cheese, tangy salsa, green chilies, scallions and black beans. Rustic bread soaks up the rich egg custard creating a luscious plate for your guests.
You can make this strata as mild or spicy as you like. If you want spicier, just use “hot” salsa and “hot” green chilies to turn up the volume! With a roasted chicken in hand, all that’s needed to prep is a bit of chopping and whisking – it’s ridiculously easy! Then after an overnight chill, it’s off to the oven until the edges are golden and the strata is puffed! Easy summer entertaining!
Southwestern Chicken Strata
6 cups of day-old rustic or sourdough bread, cubed, about 8 to 10 slices
2 cups cubed roasted chicken
3 cups shredded Asiago, Manchego, or Monterrey Jack cheese, about 10-ounces
3 to 4 scallions sliced thin, about 1 cup
1-¾ cups salsa
1 can black beans, drained, 15-ounces, about 1-⅓ cups
6 extra-large eggs
2 cups half and half
1 can green chilies, drained, 4-ounces
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
For serving: Sour cream, avocados and tomatoes
Lightly spray a large baking dish, about 9”x13” with a cooking spray. Spread half of the bread across the bottom of the dish, followed by half of the roasted chicken. Sprinkle half of the shredded cheese along with half of the scallions over the chicken.
Spoon 1 cup of the salsa and about half of the black beans over the top.
Repeat the layers finishing with the black beans. Whisk together the eggs and the half and half with the green chilies, the kosher salt and black pepper.
Ladle the egg custard over the bread and chicken mixture. Cover the dish tightly with a plastic wrap and refrigerate overnight.
About 30 to 45 minutes before baking pull the casserole from the refrigerator to take the chill off. If the baking dish is still cold to the touch place it on a rimmed baking sheet before popping it into the oven.
Bake the strata uncovered in a 375-degree oven for 50 to 55 minutes or until it’s golden around the edges and puffed and set up in the middle.
Allow the strata to rest for about 10 minutes to finish setting up before serving. Top with a dollop of sour cream, a slice or two of fresh avocados and tomatoes.
Serves 8.
Southwestern Chicken Strata
Equipment
- 9" x 13" baking dish
Ingredients
- 6 cups of day-old rustic or sourdough bread, cubed, about 8 to 10 slices
- 2 cups cubed roasted chicken
- 3 cups shredded Asiago, Manchego or Monterrey Jack cheese, about 10-ounces
- 1 cup scallions sliced thin, about 3 to 4
- 1-¾ cups salsa
- 1 can black beans, 15-ounces, drained, about 1-⅓ cups
- 6 extra-large eggs
- 2 cups half and half
- 1 can green chilies, 4-ounces, drained
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For serving: Sour cream, avocados, and tomatoes
Instructions
- Lightly spray a large baking dish, about 9”x13” with a cooking spray. Spread half of the bread across the bottom of the dish, followed by half of the roasted chicken.
- Sprinkle half of the shredded cheese along with half of the scallions over the chicken.
- Spoon 1 cup of the salsa and about half of the black beans over the top.
- Repeat the layers finishing with the black beans.
- Whisk together the eggs and the half and half with the green chilies, the kosher salt and black pepper.
- Ladle the egg custard over the bread and chicken mixture. Cover the dish tightly with a plastic wrap and refrigerate overnight.
- About 30 to 45 minutes before baking pull the casserole from the refrigerator to take the chill off. If the baking dish is still cold to the touch place it on a rimmed baking sheet before popping it into the oven.
- Bake the strata uncovered in a 375-degree oven for 50 to 55 minutes or until it’s golden around the edges and puffed and set up in the middle.
- Allow the strata to rest for about 10 minutes to finish setting up before serving.
- Top with a dollop of sour cream, a slice or two of fresh avocados and tomatoes.
