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
Mexican Sausage & Cornbread Strata Recipe photo by Taste of Home
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.
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Average Rating:
bonito15
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
Reviews
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