Description
A Tex-Mex breakfast strata combining flaky bread, spiced chiles, shredded chicken, and melted cheese. Layered with a custard-like egg base, this make-ahead dish is perfect for weekends or busy mornings.
Ingredients
6 cups cubed French bread
2 cans (4 oz each) chopped green chiles, drained
2 cups shredded cooked chicken
2 cups Monterey Jack cheese, 1 cup cheddar cheese
12 large eggs
1.5 cups milk
2 tsp baking powder
1 tsp garlic salt
Salsa for serving (optional)
Instructions
Coat a 13×9-inch baking dish with non-stick spray
Layer 2 cups bread cubes in the bottom
Top with 1 can of chiles and 1 cup chicken
Sprinkle 1 1/2 cups cheese over the chicken layer
Repeat with remaining bread, chiles, chicken, and 1 1/2 cups cheese
In a bowl, whisk eggs, milk, baking powder, and garlic salt
Pour egg mixture evenly over the layers
Cover and refrigerate 8-12 hours
Preheat oven to 350°F (175°C). Bake uncovered 35-40 minutes until puffed and golden
Let rest 10 minutes before slicing
Notes
Use day-old bread for better absorption
Verify canned chiles are pork-free
Rotisserie chicken is ideal for low-fat preparation
Blend in pepper jack for extra heat
Vegan cheese options may require pre-grating to ensure melt
Use 2% milk or unsweetened oat milk for vegan version
Refrigerate overnight for best results
Leftovers keep up to 4 days
- Prep Time: 20
- Cook Time: 40
- Category: LUNCH
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice (1/6 of 13x9-inch dish)
- Calories: 380
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg