Taste of Home
Mexican Sausage & Cornbread Strata
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + standing
YIELD: 10 servings.
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, Connecticut
Ingredients
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1 pound fresh chorizo
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1 medium onion, finely chopped
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1 cup frozen corn, thawed
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1 cup pico de gallo, drained
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8 cups coarsely crumbled cornbread
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8 large eggs
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2 cups 2% milk
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/8 teaspoon pepper
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1 cup shredded Mexican cheese blend
Directions
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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 cornbread. Transfer to a greased 13x9-in. baking dish.
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2.
In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture.
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3.
Refrigerate, covered, several hours or overnight.
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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.
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5.
Let stand 10 minutes before serving.
Nutrition Facts
3/4 cup: 495 calories, 24g fat (8g saturated fat), 203mg cholesterol, 1332mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 24g protein.
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