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Savory Tex-Mex Brunch Strata

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Prep time: 30min
Cook time: 30min

The consistency of this dish is like a bread-pudding casserole. Using Tex-Mex flavorings makes for a flavorful twist.


6 servings

Serving size

⅙ casserole


1 cup milk

4 eggs

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

4 cups French bread or ciabatta, cubed

¼ cup jalapeno peppers, seeds removed, sliced

½ cup summer squash, thinly sliced

½ cup red onion, chopped

⅓ cup pepper jack cheese, grated

⅓ cup mozzarella, shredded or cubed

1 tablespoon cilantro, chopped for garnish

Special Equipment:

1 9-inch diameter round baking dish or 8-inch square baking dish


  1. Preheat oven to 375°F.
  2. Spray baking dish with cooking spray.
  3. Combine the milk, eggs, Dijon mustard and paprika in the bowl of a blender or food processor. Blend or process until smooth.
  4. Place bread in the bottom of the baking dish.
  5. Layer the jalapenos, squash and onion over the bread in an even layer.
  6. Top with the pepper jack cheese and mozzarella cheese, distributing evenly across the top.
  7. Add liquid from blender.
  8. Press down the top of each one with the back of a wooden spoon to remove any air pockets.
  9. Rest for 15 minutes.
  10. Bake for 20-25 minutes or until firm and tops are golden.
  11. Cool for 10 minutes. Sprinkle the cilantro on top for garnish.
  12. Serve warm, scooping out the baking dish on individual plates as part of a meal with a salad.

Cooking Tip

If you want to make the batter a day ahead and then bake the morning you want to serve them, you can crisp up the bread by placing torn bread on a baking tin and baking in a 250°F oven until they just begin to brown. Then place bread in the bowl and follow from step 4 onward.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: ⅙ casserole




9 g

Saturated Fat

4 g

Trans Fat

<1 g


124 mg


17 g


5 g


1 g


11 g


314 mg


184 mg


185 mg


219 mg