Mexican-Style Strata

Serve this do-ahead casserole at your next brunch.

Serves 6-8

1 pound Chorizo sausage (ground)
1 medium Onion, diced
1/2 teaspoon Garlic, minced
1/4 cup Mild green chiles, chopped
5 Eggs
2 cups Milk
2 cups Monterey Jack, grated
1 loaf Bread, firm
Fresh cilantro, chopped

Brown the sausage. Add the onion and garlic and cook until just soft. Drain off any excess fat. Toss in the green chiles. Set aside. Lightly whip the eggs. Whisk in the milk. Set aside. Lightly oil a medium casserole dish. Layer the casserole as follows: 1/3 bread, 1/2 chorizo mix, 1/3 cheese, 1/3 bread, 1/2 chorizo mix, 1/3 cheese and 1/3 bread. Pour on the egg mix. Top with 1/3 cheese. Refrigerate at least 1 hour (overnight is best). Pre-heat the oven to 350.

Place casserole on cookie sheet. Bake for one hour or until the cheese is lightly browned. Garnish with the cilantro. Serve warm.

- Nick Sundberg