Smoky Poblano Breakfast Strata
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.
ingredients
- 4 large poblano peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound crusty whole-wheat bread, cubed
- 1 cup low-fat sour cream
- 1/2 cup salsa (your choice of spice)
- 1/4 cup minced cilantro
- 10 eggs
- 2 1/2 cups milk (1% preferred)
- 1/2 cup water
- 1 tablespoon salt
- Freshly ground black pepper, to taste
steps
- 1.
Broil poblanos on the top rack, turning occasionally, until the skins are blackened on all sides, about 8 minutes.
- 2.
Place charred peppers in a paper bag and let steam for 10 to 15 minutes.
- 3.
Peel, seed, and chop the cooled poblano peppers.
- 4.
In a medium frying pan, heat non-stick spray over medium heat. Add diced onion, season with salt and pepper, and cook for 7 minutes.
- 5.
Stir in minced garlic and cook for an additional 2 minutes. Remove from heat and set aside.
- 6.
In a large bowl, combine the cubed bread, roasted poblanos, sour cream, sautéed onion and garlic, salsa, and cilantro, mixing until evenly coated.
- 7.
Transfer the mixture to a lightly greased 13x9" baking dish and spread evenly.
- 8.
In a separate bowl, whisk together eggs, milk, water, salt, and a generous amount of black pepper.
- 9.
Pour the egg mixture over the bread mixture, cover with plastic wrap, and refrigerate overnight.
- 10.
Preheat oven to 350°F. Remove strata from the fridge 20 to 30 minutes before baking.
- 11.
Bake uncovered for about 50 to 55 minutes, until the top is golden brown and set.
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