Fiesta Corn Bread & Sausage Strata Recipe

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Fiesta Corn Bread & Sausage Strata Recipe photo by Taste of Home

Fiesta Corn Bread & Sausage Strata Recipe

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I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.—Ellen Woodham-Johnson, Matteson, Illinois

Featured In: 50 Hearty Breakfast Casseroles

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. + chilling Bake: 50 min.

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

8 servings

TOTAL TIME:

Prep: 20 min. + chilling Bake: 50 min.

Ingredients

1 pound Jones No Sugar Pork Sausage Roll sausage
1 medium onion, chopped
4 cups cubed corn bread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

Directions

In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
In a greased 13x9-in. baking dish, layer half of each of the following: corn bread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight.
Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Yield: 8 servings.

Originally published as Fiesta Corn Bread & Sausage Strata in Breakfast & Brunch Bookazine 2014, p43

Nutritional Facts

1 piece: 411 calories, 24g fat (10g saturated fat), 151mg cholesterol, 875mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 18g protein.

1 pound Jones No Sugar Pork Sausage Roll sausage
1 medium onion, chopped
4 cups cubed corn bread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
In a greased 13x9-in. baking dish, layer half of each of the following: corn bread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight.
Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Yield: 8 servings.

Originally published as Fiesta Corn Bread & Sausage Strata in Breakfast & Brunch Bookazine 2014, p43

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