Mexican Sausage & Cornbread Strata

Total Time Prep: 25 min. + chilling Bake: 50 min. + standing
Yield 10 servings
Test Kitchen Approved
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

  • 1 pound fresh chorizo
  • 1 medium onion, finely chopped
  • 1 cup frozen corn, thawed
  • 1 cup pico de gallo, drained
  • 8 cups coarsely crumbled cornbread
  • 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

  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.
  2. In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread 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.

Nutrition Facts

3/4 cup: 495 calories, 24g fat (8g saturated fat), 203mg cholesterol, 1332mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 24g protein.

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
Recipe Creator

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