Chorizo Tomato Strata

• 1/2 pound uncooked chorizo
• 1 cup shredded Gruyere cheese, divided
• 1/4 cup minced fresh cilantro
• 1 garlic clove, halved
• 1 loaf (1/2 pound) day-old French bread, cut into 1-inch slices
• 2 large tomatoes, sliced
• 8 large eggs
• 2 cups whole milk
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes

1. Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro.
2. Preheat oven to 350u0b0. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese.
3. In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole.
4. Bake, uncovered, 35-45 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.

chorizo, gruyere cheese, fresh cilantro, garlic, bread, tomatoes, eggs, milk, salt, pepper, onion powder, red pepper

Taken from www.tasteofhome.com/recipes/chorizo-tomato-strata/ (may not work)