Taste of Home
Fiesta Cornbread & Sausage Strata
TOTAL TIME: Prep: 20 min. + chilling Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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1 pound bulk pork sausage
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1 medium onion, chopped
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4 cups cubed cornbread
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1/2 cup frozen corn
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1 cup shredded cheddar cheese
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4 large eggs
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1-1/4 cups 2% milk
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1/2 cup salsa
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1/2 cup sour cream
Directions
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1.
In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
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2.
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.
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3.
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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