1 pound bacon
1 pound bulk breakfast sausage
1 (16 ounce) loaf French bread, cubed
1 (16 ounce) package shredded cheddar cheese, divided
1 (7 ounce) can diced green chile
2 cups milk
Cook and crumble bacon and sausage in separate skillets. Drain grease.
This recipe is on the mild side. The green chiles that are in it, add pepper flavor, but not the pepper heat. If you walk on the wild side, it is easy to spice this recipe up. We like to top the strata with salsa. You could also serve it with slice jalapenos to give it an extra kick, or even swap out the green chile for your favorite chile pepper.
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