Preparation Time: Chill overnight, 1 hour 30 minutes preparation and bake time
4 Turkey Sausage links
1 2/3 cups almond milk
2/3 tsp ground cumin
1/3 tsp salt
1/6 tsp black pepper (ground)
6-8 slices sourdough bread
2 cups monterey jack cheese (shredded hot pepper, 7 ounces)
3 ounces green chilies (chopped mild, drained)
1/3 cup fresh cilantro (chopped)
- Spray non-stick spray in cooking dish. Sauté sausage in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer sausage to plate lined with paper towels; drain well.
- Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.
- Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 1 hour.