Mexican Sausage & Corn Bread Strata Recipe

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

Read Reviews
5 1 1
Publisher Photo
The beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo.—Lisa Huff, Wilton, CT
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 50 min. + standing

Ingredients

  • 1 pound fresh chorizo
  • 1 medium onion, finely chopped
  • 1 cup frozen corn, thawed
  • 1 cup pico de gallo, drained
  • 8 cups coarsely crumbled corn bread
  • 8 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 cup shredded Mexican cheese blend

Directions

In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in corn bread. Transfer to a greased 13x9-in. baking dish.
In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over corn bread mixture.
Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Mexican Sausage & Corn Bread Strata in Breakfast & Brunch Bookazine 2015, p11

  • 1 pound fresh chorizo
  • 1 medium onion, finely chopped
  • 1 cup frozen corn, thawed
  • 1 cup pico de gallo, drained
  • 8 cups coarsely crumbled corn bread
  • 8 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 cup shredded Mexican cheese blend
  1. In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in corn bread. Transfer to a greased 13x9-in. baking dish.
  2. In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over corn bread mixture.
  3. Refrigerate, covered, several hours or overnight.
  4. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
  5. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Mexican Sausage & Corn Bread Strata in Breakfast & Brunch Bookazine 2015, p11

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bonito15 User ID: 6959830 274662
Reviewed Sep. 30, 2017

"Prepared this recipe this a.m. not a huge fan of Chorizo so did sub in sausage but loved this recipe. I did have fresh corn and used it, uncooked and it was just fabulous - this will be a regular in our house"

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