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This Southwest-inspired breakfast strata is a culinary marvel, ingeniously crafted for ease and flavor, making it an ideal choice for a delightful morning meal. It seamlessly blends savory elements with a touch of spice, ensuring a memorable start to any day. Its unique preparation method, focusing on a deeply flavorful and well-textured foundation, guarantees that every bite is a harmonious fusion of taste and sensation.

Delicious Southwest Strata: A Culinary Journey from Birmingham Kitchens

Originating from the innovative kitchen of Julia Levy in Birmingham, Alabama, this Southwest-style breakfast strata is a testament to thoughtful culinary design. The creation begins with fresh country white bread, meticulously oven-dried to achieve a porous texture that perfectly absorbs the rich, savory custard. This careful drying process, a departure from using stale bread, ensures an unparalleled tenderness and even absorption throughout the dish.

The journey to flavor continues with smoky, thick-cut bacon, rendered to a golden crispness. The remaining bacon fat becomes the flavorful foundation for sautéing finely chopped yellow onions and vibrant poblano chiles until they are tender and slightly caramelized. Chili powder and ground cumin are then stirred in, allowing their aromatic essence to bloom and infuse the vegetables with a warm, earthy depth. This savory mixture is gently cooled, preparing it for the next stage of assembly.

A luscious custard is then prepared by whisking together large eggs, whole milk, heavy cream, canned green chiles, fresh cilantro, garlic powder, and a touch of kosher salt. The cooled, dried bread pieces are then folded into this rich custard, allowing them to thoroughly soak and become tender and slightly puffed, a process that takes about 15 to 30 minutes. This ensures that the strata maintains a moist and tender texture after baking, avoiding any dry sections.

To assemble the strata, a 13- by 9-inch baking dish is lightly coated with cooking spray. Half of the custard-soaked bread is spread evenly across the bottom, followed by half of the cooked onion and poblano mixture and half of the chopped plum tomatoes. A generous layer of shredded sharp cheddar cheese and Monterey Jack cheese (or pepper jack) is then added, topped with all of the crispy bacon. The remaining bread, custard, vegetable mixture, and cheeses are layered on top.

The strata is then baked, uncovered, in an oven preheated to 375°F (190°C) for approximately 30 to 35 minutes, or until the top is golden brown, a wooden pick inserted into the center emerges clean, and an instant-read thermometer registers at least 160°F (70°C). After baking, the strata is removed from the oven and allowed to cool slightly for 10 to 15 minutes, which helps it set and makes for easier slicing.

This magnificent dish is best garnished with fresh cilantro and served alongside salsa and sour cream, offering a delightful contrast of flavors and textures. Its versatility makes it an excellent option for entertaining, as elements can be prepared days in advance and the entire strata can be assembled and refrigerated overnight, ready to be baked for a stress-free brunch. Leftovers are easily reheated in the microwave and can even be frozen for up to three months, making it a practical and delicious solution for busy mornings.

This Southwest-style cheesy breakfast strata is more than just a meal; it's a celebration of robust flavors and thoughtful preparation. The harmonious blend of savory bacon, spicy chiles, and creamy cheese, all nestled in a custardy bread base, offers a deeply satisfying experience. It reminds us that with a little planning and culinary care, even a hearty breakfast can be both an indulgence and a convenience, perfect for sharing with loved ones or savoring on a quiet morning. The ability to prepare it ahead of time also speaks to a broader appreciation for efficiency without sacrificing quality, allowing for more time to enjoy life's moments.