Holidays in many homes, including mine, revolve around traditions. I found this recipe years ago – so many years ago that I can’t recall the source – and it has become a Christmas morning staple. You can easily prep it the night before, which I think makes it taste even better.
Green chile strata
Serves | 6 to 8 |
- 8 eggs
- 2 cups half-and-half
- ¾ tsp kosher salt
- ½ tsp white pepper
- 8 slices bread, 1 inch thick, crusts removed and cut into ½-inch squares
- 16 oz can chopped green chiles
- 1 cup grated Monterey Jack
- 1 cup grated white Cheddar
- 1 Tbsp butter
- sour cream and salsa verde, for serving
| Preparation | In a large bowl, whisk eggs until whites and yolks are blended. Add half-and-half, salt and pepper; whisk to incorporate. Add bread cubes, chiles and cheeses; stir with a spatula to combine. Butter a 9-by-9-inch baking pan and then pour in bread mixture; cover with plastic wrap and refrigerate, at least one hour or overnight.
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Preheat oven to 300°F. Remove strata from refrigerator and let rest at room temperature, 30 minutes. Remove plastic wrap and transfer strata to oven; bake until puffed and golden brown, 1 hour. Serve hot with sour cream and salsa verde.