Green Chile Breakfast Casserole Recipe

Adapted from CHOW This easy brunch dish needs to sit in the refrigerator overnight, which actually makes it ideal for morning gatherings, just prep it the night before and pop it in the oven the next day. I use fresh tomatillo salsa which gives the strata some texture and bite, but for convenience sake you can substitute store-bought green enchilada sauce.


  • 2 tablespoons olive oil
  • 4 large poblano chiles, stems and seeds removed, and chopped
  • 1 medium red onion, chopped
  • 1 pound hearty country bread, cut into 1-inch cubes
  • 1 (16-ounce) container sour cream (about 1 3/4 cups)
  • 1 cup Tomatillo Salsa (or green enchilada sauce)
  • 1/2 cup chopped fresh cilantro
  • 8 large eggs
  • 2 cups half-and-half
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded cotija or Monterey Jack cheese


  1. Heat oil in a large frying pan over medium-high heat. Add chiles and onion and season with salt and pepper. Cook, stirring ocassionally, until tender and starting to brown. Remove from heat and scrape into a large bowl.
  2. Butter a 13-by-9-inch baking dish and set aside. Add the bread, sour cream, salsa, and cilantro to the chile mixture and stir until everything is coated in sour cream. Transfer mixture to the baking dish and spread into an even layer.
  3. Whisk together eggs, half-and-half, salt, cumin, and black pepper in a separate large bowl until well combined. Pour over bread, cover and refrigerate overnight.
  4. Heat oven to 350°F. Remove strata from refrigerator about 20 to 30 minutes before you plan on baking it. Sprinkle cheese over the top and bake, uncovered, until strata is puffed, golden brown and set in the center, about 50 to 60 minutes. Serve hot with more salsa if desired.