Tex-Mex Breakfast Strata

This Tex-Mex breakfast strata is the all-in-one brunch bake that solves feeding eight people first thing in the morning. Hot Italian sausage gets browned and sliced, tossed with chopped roasted red peppers and fried green bell peppers, and layered between quartered bread slices and shredded Monterey Jack cheese. Six eggs whisked with a cup and a half of milk, chili powder, and salt pour over everything before the dish heads into a 350°F (175°C) oven for an hour.

The sandwich-layer move is the trick to a strata that holds together. Most of the bread cubes go on the bottom of the dish, the sausage and cheese fill the middle, and six reserved bread quarters tile across the top. The custard soaks down through all of it, and during the bake the top layer crisps and browns while the bottom turns into a savory bread pudding.

Using both roasted red and fried green peppers gives this strata its Tex-Mex character. The roasted reds bring sweetness and smoke; the fried greens contribute the slight bitterness and earthy note that anchors the dish in chili-pepper territory. A teaspoon of chili powder in the custard ties it together without making the eggs taste hot.

Chef Tips

• Use truly firm or day-old bread. Soft fresh bread turns to mush under the egg custard.
• Let the assembled strata sit 15 minutes before baking so the bread fully absorbs the custard.
• Test the center with a knife before pulling. It should come out clean and the middle should not jiggle.
• The 10-minute rest after baking is non-skippable. Cutting too soon gives you a runny center.

Variations

• Swap Monterey Jack for pepper jack for built-in heat.
• Add a layer of canned green chiles for extra Tex-Mex punch.
• Use chorizo instead of Italian sausage for deeper Mexican flavor.
• Top with sliced avocado and salsa at serving.