The strata (an egg-heavy bread pudding) is my answer to make-ahead eggs. Not only can you make it in advance, you kinda sorta have to. The bread needs to sit overnight and soak up the egg and cream mixture. When you bake it the next day, it becomes puffy, golden, and crunchy on the outside with a warm custard-like interior.
For this particular strata I used sautéed poblano chiles—those large, mild green chiles that look a bit like an elf’s shoe. Dried poblano chiles are called anchos, but fresh they have a verdant flavor not all that different from a bell pepper but with a more complex smokiness to them. They are terrific stuffed, or in this case folded into eggs and baked.
Once you have this combination down, try riffing with your favorite flavors to give the recipe a new spin—spinach and queso fresco, perhaps? Maybe some cooked and crumbled bacon? The variations are infinite. You’ll be surprised how a few ingredients in a baking dish can make a spectacular brunch, and one that doesn’t interfere with sleeping in.
Oh, and don’t be a loser like me and forget to put the cheese on (twice!!) it really brings the whole dish together.