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Recipe: Pork Roast Strata with Green Chiles and Goat Cheese

Main Dishes - Pork, Ham
PORK ROAST STRATA WITH GREEN CHILES AND GOAT CHEESE

12 ounces cooked roast pork, shredded or cut into 1/2-inch dice (about 5 cups)*
Oil spray
12 ounces crusty Italian or French bread, with crusts, cut or torn into 3/4-inch pieces (about 12 cups)
1 (7 ounce) can chopped green chiles
4 ounces chevre (spreadable goat cheese), crumbled (about 1 cup)**
3 tablespoons chopped fresh sage
7 large eggs
3 cups milk (low-fat is okay)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Spray a 2-quart casserole dish with cooking oil. Arrange 1/2 of the bread in the dish. Top with 1/2 of the pork, 1/2 of the chiles, 1/2 of the cheese, and 1/2 of the sage. Repeat 1 time, making 2 layers. Set aside.

In a large bowl, whisk the eggs. Whisk in the milk, salt, and pepper. Pour egg mixture over casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.

Meanwhile, preheat oven to 350 degrees F.

Bake until browned and the center is set, about 1 hour. Let stand 10 minutes before cutting and serving.

*You can substitute cooked sausage - breakfast or Italian - or even diced ham for the pork.

**Note: Ideally, don't use pre-crumbled cheese - it doesn't melt as well.

SERVING SUGGESTIONS:
This recipe is wonderful for Christmas morning or New Year's Day because it takes advantage of the previous night's leftover roast. On the side, serve a citrus and avocado salad and cinnamon-laced coffee.

Makes 12 servings
Source: the National Pork Board
MsgID: 097531
Shared by: Betsy at Recipelink.com
Board: Party Planning and Recipes at Recipelink.com
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