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Fiesta Cornbread & Sausage Strata

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
  • Total Time
    Prep: 20 min. + chilling Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 4 cups cubed cornbread
  • 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: cornbread, 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.
Nutrition Facts
1 piece: 411 calories, 24g fat (10g saturated fat), 151mg cholesterol, 875mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 18g protein.

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