Chorizo, Poblano & Smoked Gouda Breakfast Strata

Merry Christmas!  

Here's a quick little post for today's quick and easy breakfast casserole. We put together a strata last night to just pop into the oven this morning...no fuss whatsover on this busy and bustling morning.   

Of course, we added a Christmas-y red Bloody Mary to start off the day right.  Cheers!
   

Chorizo, Poblano & Smoked Gouda Breakfast Strata

• 2 chorizo links, removed from casing, crumbled and fried.  Drain and set aside.
• 1 large red bell pepper, roasted or grilled until blackened all over, popped into a plastic container immediately.  Let sit for at least 10 minutes.  Rub off the blackened peel, remove seeds and cut into 1/4" dice. Reserve 2 T. for garnish.
• 2 large poblano peppers, roast as above & pop into the same plastic container.  After removing skin & seeds, sliver.  Reserve several slivers for garnish.
• 1 cup frozen corn kernels, Toast in a little olive oil in a very hot skillet until beginning to brown.  Remove.
• 7 ounces gouda cheese, be sure it's SMOKED gouda.  Shred.
• 8 slices white bread, gluten-free to make this GF (I used Whole Foods Light White) or a good French bread or challah if you're not dealing with GF issues

• 6 eggs, beaten
• 2 cups milk
• 4 tablespoons butter, plus extra to grease casserole dish

• 1/2 cup shredded cheddar cheese, for garnish

Beat the eggs and milk together.
 
In a buttered 2 1/2 quart oval shallow casserole dish (or equivalent), layer half the bread, half the mixed poblanos and red pepper, half the corn and 2/3 of the smoked gouda. Add the rest of the bread, the peppers, the corn, the last of the smoked gouda and top with the crumbled chorizo.
 
Pour the egg mixture evenly and slowly over the top.  Cover with saran wrap or if you have a lid for the dish, use that - I did.  (Love that CorningWare French White baking stuff!) Refrigerate overnight.
 
The next morning, set oven to 350 degrees.  Bake the casserole for an hour or until the casserole is puffed, browned and beautiful.  Top with the shredded cheddar, bake another 10 minutes and remove.  Let stand for 15-20 minutes before serving.  Garnish with the reserved red and poblano peppers.  Serve!
 
This is easy to cut in half.  Use half of everything and make it in a 1 1/2 quart oval shallow casserole dish.  This is the smaller of the set of 2 CorningWare French White set.  The 2 1/2 quart size is the larger of the 2.