MEXICAN SAUSAGE & CORNBREAD STRATA

Mexican Sausage & Cornbread Strata image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 10 servings.

Number Of Ingredients 11

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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

Steps:

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

Nutrition Facts : Calories 495 calories, Fat 24g fat (8g saturated fat), Cholesterol 203mg cholesterol, Sodium 1332mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.