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How to make Slow cooker chorizo and cheese strata

Yield = 6
Prep time: 0:15
Cook time: 3:10
Total time: 3:25

Ingredients

  • Olive oil cooking spray
  • 2 chorizo sausages, halved lengthways, roughly chopped
  • 1 red capsicum, roughly chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 12 slices white bread, crust removed, cut into 3cm pieces
  • 1 1/2 cups grated Swiss cheese
  • 250g cherry tomatoes, halved
  • 2 cups milk
  • 6 eggs
  • Baby spinach, to serve
  • Cucumber ribbons, to serve

Method

  • Step 1 Spray the bowl of a 5.5 litre-capacity slow cooker with oil. Place chorizo and capsicum in a large non-stick frying pan. Place over medium-high heat. Cook, stirring occasionally, for 7 minutes or until chorizo is crisp. Stir in rosemary. Set aside.
  • Step 2 Sprinkle a third of the bread over the base of the slow cooker. Sprinkle over half the chorizo mixture, a third of the cheese and a quarter of the tomato. Repeat with half the remaining bread, the remaining chorizo mixture and a third of the remaining tomato. Top with the remaining bread.
  • Step 3 Whisk milk and egg together in a large jug. Pour over bread in slow cooker. Sprinkle with remaining cheese and arrange remaining tomato on top. Cover with lid. Cook on high for 3 hours or until set. Remove bowl from slow cooker and stand for 10 minutes. Serve with spinach and cucumber ribbons.