Green Chili and Chorizo Breakfast Strata

• 14 to 16 ounces chorizo sausage, casing removed
• 2 1/2 cups whole milk
• 5 large eggs
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 6 1/2x4 1/2-inch slices sourdough bread, crusts trimmed
• 1 3/4 cups shredded hot pepper Monterey Jack cheese (about 7 ounces)
• 1 4-ounce can chopped mild green chilies, drained
• 1/2 cup chopped fresh cilantro

1. Butter 8-cup souffle or baking dish.
2. Saute chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes.
3. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.
4. Whisk next 5 ingredients in large bowl to blend.
5. Place 2 bread slices in bottom of prepared dish.
6. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo.
7. Pour 1/3 of egg mixture over.
8. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo.
9. Pour half of remaining egg mixture over.
10. Top with 2 bread slices.
11. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese.
12. Cover; chill overnight.
13. Preheat oven to 350F.
14. Bake strata uncovered until puffed and golden, about 55 minutes.
15. Let stand 5 minutes before serving.

chorizo sausage, milk, eggs, ground cumin, salt, ground black pepper, bread, pepper, green chilies, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/green-chili-and-chorizo-breakfast-strata-102428 (may not work)