Smoky Poblano Breakfast Strata
"37. Poblano Strata Recipe Serving: 8 | Prep: | Cook: 55 mins / Ready in: Ingredients 4 large poblano peppers medium onion, diced 3 cloves garlic, minced 1 pound crusty whole-wheat bread, cubed 1 cup low-fat sour cream 1/2 cup salsa (however spicy you like), plus more for topping if desired 1/4 cup minced cilantro 10 eggs 2 1/2 cups milk (I use 1%) 1/2 cup water 1 tablespoon salt Direction Broil poblanos on the top rack, turning occasionally, until the skin is black on all sides, about 8 minutes. Place in a paper bag and set aside 10 to 15 minutes. Peel, seed, and chop chilies. Heat non-stick spray in a medium frying pan over medium heat. Add onion and season well with salt and freshly ground black pepper. Cook 7 minutes, then add garlic and cook 2 minutes. Remove from heat and set aside. In a large bowl, combine bread, poblanos, sour cream, onion, garlic, salsa and cilantro until everything is coated in sour cream. Put mixture into a lightly greased 13x9" pan and set aside. Whisk eggs with milk and water in a separate bowl, season with salt and a good amount of freshly ground black pepper. Pour over bread mixture, cover and refrigerate strata overnight. Heat oven to 350°F. Remove strata from the refrigerator about 20 to 30 minutes before baking. Bake about 50 to 55 minutes."
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This savory Poblano Strata layers roasted poblano peppers, zesty salsa, and hearty whole-wheat bread, all enveloped in a rich egg and milk mixture. Perfect for brunch or a festive breakfast gathering, it's a crowd-pleasing dish that is both flavorful and nutritious. Served hot from the oven, it's an inviting centerpiece for any table.
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