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Mexican Sausage & Cornbread Strata

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
  • Total Time
    Prep: 25 min. + chilling Bake: 50 min. + standing
  • Makes
    10 servings


  • 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


  • 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
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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  • 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