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Make-Ahead King Ranch Breakfast Strata
A staple of Tex-Mex comfort food, the classic King Ranch casserole transforms into an impressive morning centerpiece. French bread cubes and corn tortillas soak up a rich egg custard layered with shredded chicken and melted pepper Jack cheese. A spiced mixture of tomatoes, green chiles, and bell peppers adds a bright, savory punch. Since the casserole needs to chill overnight, it's a brilliant make-ahead option for busy holiday mornings or relaxed weekend brunches. You'll just top it with a splash of milk and extra cheese before baking until golden and set.
Ingredients
- ½ (16-oz.) French bread loaf, cubed (about 4 cups)
- 8 (6-inch) fajita-size corn tortillas, cut into strips
- 2 cups shredded cooked chicken
- 10 oz. pepper Jack cheese, shredded (about 2½ cups), divided
- 3 Tbsp. butter
- 1 (14.5-oz.) can diced tomatoes, drained
- 1 medium-size yellow onion, chopped (about 1 cup)
- 1 celery stalk, chopped (about ½ cup)
- 1 (4-oz.) can diced green chiles, drained
- 2 garlic cloves, minced
- 1 bell pepper, chopped (about 1 cup)
- 1 tsp. kosher salt
- ¾ tsp. ground cumin
- ½ tsp. dried oregano
- 10 large eggs
- 1 (10¾-oz.) can condensed cream of mushroom soup
- 2½ cups milk, divided
Instructions
- 1Combine the bread cubes and tortilla strips, then spread them evenly in a lightly greased 13- by 9-inch baking dish. Scatter the shredded chicken and 2 cups of the pepper Jack cheese over the top.
- 2Melt the butter in a medium saucepan over medium heat. Stir in the drained tomatoes, chopped onion, celery, green chiles, minced garlic, bell pepper, kosher salt, cumin, and dried oregano. Cook, stirring frequently, until the vegetables soften, 5 to 8 minutes.
- 3Remove the saucepan from the heat and let the vegetable mixture cool for 10 minutes. Cooling prevents the hot vegetables from scrambling the raw eggs later.
- 4In a large bowl, whisk the eggs, condensed cream of mushroom soup, and 1 1/2 cups of the milk until smooth. Pour this liquid evenly over the bread and chicken in the baking dish, then scatter the cooled vegetable mixture on top. Cover the dish tightly with plastic wrap and refrigerate for 8 to 24 hours.
- 5Remove the strata from the refrigerator. Pour the remaining 1 cup of milk over the top and sprinkle with the remaining 1/2 cup of cheese. Let the dish sit at room temperature for 45 minutes to take the chill off before baking.
- 6Preheat your oven to 325°F. Bake the strata until the center is completely set, about 1 hour and 10 minutes. Let the casserole rest for 5 minutes before slicing so the custard can firm up.
Notes
- Make ahead: This strata requires an 8 to 24-hour chill time, making it excellent for prepping the night before a holiday breakfast.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual slices in the microwave or cover the baking dish with foil and reheat in a 325°F oven until heated through.