Southwestern Egg Strata

Just because Cinco de Mayo is over doesn’t mean you can’t still enjoy the spicy flavors that Mexico has to offer for breakfast. Here at Goldberry Woods, Julie and Carly love Chorizo mornings, and this strata brings all of our favorite veggies from the garden: Our Fire Roasted Bell Peppers, Ancho Peppers, Roasted Butternut Squash, Homemade Salsa, and anything else we have on hand that day. Commonly paired with Mexican Chocolate Donuts, or even Tres Leches Cake, this breakfast has a filling balance of sweet and spicy for our guests to indulge over.



1hr 30min


  • 1 lb Chorizo sausage (casing removed if applicable)2 Cups Milk
  • 8 Large Eggs
  • 1/2 teaspoon Hot Sauce (or to your taste)
  • Salt to taste
  • Pepper to taste
  • 1 lb loaf French or Italian bread
  • 2 Cups Shredded Cheddar Cheese or Chihuahua/Quesadilla Cheese
  • 3 Cups veggies of your choosing (we commonly use a combination of Roasted Ancho Peppers, Red Peppers, Corn Kernels, Butternut Squash, Homemade Salsa, Black Beans, Onions, Greens.)Optional Garnishes:
  • Crumbled Queso Fresco
  • Chopped Cilantro
  • Diced Avocado
  • Sour Cream
  • Toasted Butternut Squash Seeds (why not use all the parts of the squash?)Instructions
  1. Chop and cook all of your selected veggies.  We recommend blackening on the grill, under the broiler, or roasting most of them, but you can also sear them in a frying pan until they begin to soften as well. If you decide to use salsa you need to make sure you cook the moisture out of it in a pan on the stove as well.
  2. Remove casing and brown your chorizo sausage. Try to break it into an even crumble so it all cooks evenly and can be spread throughout the strata evenly.
  3. In a bowl combine your cooked chorizo crumble, and all of your cut up veggies. Stir until evenly combined.
  4. Thoroughly grease a 9X13 baking dish. Cube your bread into 1 inch pieces and evenly distribute into your baking dish.
  5. Stir 1 Cup of your Shredded Cheddar Cheese in with your veggies and Chorizo. Dump this mixture evenly over your cubed bread and try to work it in with your fingers so that it is even throughout the dish.
  6. In a blender mix together the milk, eggs, hot sauce, salt, and pepper. Once evenly blended, pour over the bread, sprinkle the rest of your shredded cheese over the top, cover with plastic wrap, and compress to get the egg mixture to soak into the bread.
  7. Refrigerate for at least 2 hours (we keep it in the fridge overnight).
  8. Preheat oven to 350, uncover, and bake for about an hour or until golden brown and set.
  9. Slice, garnish, serve, enjoy.


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