MEXICAN SAUSAGE & CORNBREAD STRATA
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.
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Suren Papitha
[email protected]This strata is so easy to make and it's always a hit with my family. I love that I can use up leftover cornbread and eggs.
Albert Wolfe
[email protected]I'm so glad I found this recipe. It's the perfect dish for a crowd and it's always a hit.
Abidjaan jaan
[email protected]I made this strata for my in-laws and they loved it! They said it was the best strata they'd ever had.
Asif Ullah
[email protected]This strata is a great way to get your kids to eat their vegetables. They'll never know they're eating corn and bell peppers.
Christina Wysocki
[email protected]I'm not a big fan of Mexican food, but I actually really enjoyed this strata. The flavors were well-balanced and the texture was perfect.
Natasha Hoffmeester
[email protected]This strata is the perfect dish for a lazy weekend brunch. It's easy to make and it's always a hit.
Najam Panhwar
[email protected]I've made this strata several times and I've never been disappointed. It's always moist and flavorful.
Muthoni Thuku
[email protected]This strata is a great way to use up leftover cornbread. It's also a great dish to make for a crowd.
Dominique Jasmin
[email protected]I'm not sure what I did wrong, but my strata turned out dry and crumbly. I think I might have overcooked it.
Raneem Aldos
[email protected]I made this strata for a potluck and it was a huge success. Everyone raved about it and asked for the recipe.
Tshilwana Frans
[email protected]I followed the recipe exactly and my strata turned out great! It was fluffy and moist, and the flavors were spot-on.
Urban Media
[email protected]I'm not a big fan of cornbread, but I actually really enjoyed this strata. The flavors were well-balanced and the texture was perfect.
Samia Nassereddine
[email protected]This strata was a little bland for my taste. I think I would add more spices next time.
gacha life Fari
[email protected]I made this strata for my husband's birthday breakfast and he loved it! It was the perfect savory dish to start his day.
Cindy L
[email protected]This strata is so easy to make and it's always a hit with my family. I love that I can use up leftover cornbread.
pervez khan
[email protected]I've made this strata several times and it's always a crowd-pleaser. It's the perfect dish for a brunch or potluck.
Enrique M
[email protected]This strata was a hit at our Cinco de Mayo party! It was easy to make and everyone loved it.