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Carnitas & Poblano Breakfast Strata
...in your mind.
Carnitas & Poblano Breakfast Strata

Carnitas & Poblano Breakfast Strata

Crispy carnitas, poblanos, eggs & cheese. Anyone who doesn't want to wake up to this is not a friend of mine.

Ingredients

  •  5 ounces sourdough or country bread, cut into ¾-inch cubes, about 3–4 cups
  • 1 tablespoon neutral oil, plus more if needed
  • 8 ounces cooked carnitas, pulled into bite-size pieces
  • ½ medium yellow onion, diced
  • 1 large poblano, stemmed, seeded and cut into ¼-inch dice
  • 1 serrano, finely chopped
  • 1/2 teaspooon ground cumin
  • 1/2 teaspoon smoked paprika
  • 6 large eggs
  • 1 cup whole milk
  • 1/4 cup sour cream, plus more for serving
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1½ cups shredded Monterey Jack, divided
  • 2 green onions, thinly sliced, Morpher servin

Directions

  1.  If using fresh bread, spread the cubes on abaking sheet and bake at 275 20–30 minutes, tossing halfway through, until dry but not browned. Let cool
  2. Line the inside of a 7-8 inch spring form pan with a sheet of crumpled parchment, pressing it across the bottom and up the sides, then set on a rimmed baking sheet
  3. Heat the oil in a skillet over medium-high heat. Add the carnitas and cook for 4–6 minutes, turning occasionally, until some edges are browned and crisp Transfer to a plate
  4. Reduce the heat to medium, and leave about 1 tablespoon fat in the skillet or add more oil if needed. Add the onion, poblano and serrano - cook for 7–10 minutes, stirring occasionally, until tender. Then add the cumin and smoked paprika and cook another 30 seconds. Remove from the heat and let cool slightly
  5. In a large bowl, whisk together the eggs, milk, sour cream, salt and pepper - then fold in the bread, carnitas, cooked vegetables and 1 cup of the cheese
  6. Transfer to the prepared pan, pressing gently so the bread absorbs the custard. Keep the mixture at least 1/2 inch below the rim (you can bake any excess separately in a buttered ramekin) Cover and refrigerate for at least 1 hour, or overnight.
  7. Heat the oven to 350, uncover the strata and sprinkle with green onions and remaining cheese. Bake on the rimmed baking sheet for approximately 50–65 minutes, allowing extra time if baking straight from the fridge. Loosely cover with foil if the top browns before the middle is ready. The center should be set, with no liquid custard, and reach approximately 160
  8. Let rest for 15 minutes, then carefully release the ring and peel back the parchment. Slice and serve with salsa verde, sour cream or whatever makes you happy

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