spicy beef chorizo breakfast strata
- 1 Chorizo-Style Beef Breakfast Sausage (recipe below)
- 1 cup chopped red bell pepper
- 2 cups packed fresh baby spinach
- 6 large eggs
- 1/2 teaspoon salt
- 2 cups skim milk
- 8 cups day-old French bread cubes (1-inch)
- 1 1/2 cups reduced-fat or regular shredded Monterey Jack cheese
- Salsa, chopped green onions, chopped tomatoes, dairy sour cream
- CHORIZO-STYLE BEEF BREAKFAST SAUSAGE
- 1 pound Ground beef
- 2 tablespoons red wine vinegar
- 2 to 3 teaspoons chipotle chili powder
- 1/2 dried oregano leaves
- 1 1/2 teaspoosn smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Preheat oven to 350°F. Prepare Chorizo-Style Beef Sausage. Stir in bell pepper and spinach; set aside.
Meanwhile, beat eggs, milk, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl until blended. Stir in bread and 1 cup cheese. Stir in beef mixture.
Spray 3-quart shallow baking dish with nonstick cooking spray. Pour beef mixture into prepared dish. Top evenly with remaining 1/2 cup cheese. Cover with aluminum foil; bake in 350°F oven 40 minites. Remove foil; continue baking 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes before serving. Garnish with Toppings, if desired.
Chorizo-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 2 to 3 teaspoons chipotle chili powder, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1 teaspoon garlic powder and 1/2 teaspoon salt in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to10 minutes , breaking into 3/4-inch crumbles and stirring occasionally. Drain fat, if needed.
Test Kitchen Tips: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Beef and egg mixture can be prepared ahead of time. Pour into prepared pan and top with cheese. Cover with aluminum foil and refrigerate 6 hours or as long as overnight. Increase baking time to 50 minutes before removing the aluminum foil.
Nutrition information per serving: 422 calories; 17 g fat (5 g saturated fat; 7 g monounsaturated fat); 187 mg cholesterol; 881 mg sodium; 34 g carbohydrate; 1.8 g fiber; 34 g protein; 12.1 mg niacin; 1.1 mg vitamin B6; 4.9 mcg vitamin B12; 7.9 mg iron; 37.2 mcg selenium; 7.1 mg zinc; 92.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, and zinc.