Mexican Sausage Cornbread Strata Recipes

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FIESTA CORNBREAD & SAUSAGE STRATA



Fiesta Cornbread & Sausage Strata image

I like to break away from traditional breakfast bakes, so I experimented and came up with this sweet-savory cornbread and sausage egg bake. It's easy to prepare and a wonderful make-ahead morning meal.-Ellen Woodham-Johnson, Matteson, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 medium onion, chopped
4 cups cubed cornbread
1/2 cup frozen corn
1 cup shredded cheddar cheese
4 large eggs
1-1/4 cups 2% milk
1/2 cup salsa
1/2 cup sour cream

Steps:

  • In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 411 calories, Fat 24g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 875mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE



Southwestern Cornbread Strata with Creamy Spicy Tomato Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 24

Butter, for the baking dish
12 large eggs
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/2 pounds cornbread (store-bought or homemade), cut into 1- to 1 1/2-inch cubes and dried overnight (about 8 heaping cups)
1 tablespoon canola oil
8 ounces fresh chorizo or turkey sausage, casings removed
1 medium red onion, halved and thinly sliced
1 yellow bell pepper, thinly sliced
1 poblano chile, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus whole leaves for garnish
1 cup grated sharp white Cheddar
1 cup grated Monterey Jack cheese
4 ounces goat cheese, cut into small pieces
1/4 cup crumbled cotija cheese
Creamy Spicy Tomato Sauce:
2 tablespoons olive or canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, roughly chopped
8 plum tomatoes, seeded and chopped
2 teaspoons chipotles in adobo puree
2 tablespoons Mexican crema, creme fraiche or sour cream
Juice of 1/2 lime

Steps:

  • For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
  • Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
  • Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
  • Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
  • For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
  • Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

MEXICAN SAUSAGE STRATA



Mexican Sausage Strata image

Good for breakfast or supper. From BHG with changes. (Time to prepare doesn't include refrigeration).

Provided by Caroline Cooks

Categories     Breakfast

Time 53m

Yield 6 serving(s)

Number Of Ingredients 8

5 slices bread (white or whole wheat,cubed)
6 ounces ground sausage, country blend
3 eggs
1 cup milk
1/2 cup light sour cream
1/2 cup shredded monterey jack pepper cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup salsa

Steps:

  • Preheat oven to 325°F.
  • Coat a 9-inch quiche dish with nonstick cooking spray.
  • Spread bread cubes evenly in quiche dish. Set aside.
  • Crumble sausage into a medium skillet; cook until brown.
  • Drain off fat.
  • Pat with paper toweling to remove excess fat.
  • Sprinkle cooked sausage over bread cubes in quiche dish.
  • In a medium mixing bowl, beat together eggs, milk, and sour cream.
  • Stir in cheeses.
  • Pour egg mixture over sausage in quiche dish.
  • Cover and refrigerate for at least 2 hours. Uncover and bake for 35-40 minutes or until center is set and top is golden brown. Remove from oven.
  • Let stand for 5-10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving.

Nutrition Facts : Calories 382.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 174.3, Sodium 749.5, Carbohydrate 15, Fiber 0.7, Sugar 1.6, Protein 19.4

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

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.

MEXICAN CHORIZO STRATA



Mexican Chorizo Strata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 9h25m

Yield 4 to 6 servings

Number Of Ingredients 15

EVOO or vegetable oil
1 pound fresh Mexican chorizo or other spicy bulk sausage
7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
2 cups whole milk
1 stick (8 tablespoons) butter, melted and cooled
1 tablespoon hot sauce
6 large organic eggs
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp Cheddar
1 cup sour cream
1 ripe avocado, pitted and peeled
Juice of 1 lime
Diced ripe heirloom tomato, for serving
Fresh cilantro leaves, torn, for serving

Steps:

  • Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
  • Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
  • Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
  • To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
  • Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
  • Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

17 WAYS TO USE LEFTOVER CORNBREAD



17 Ways to Use Leftover Cornbread image

These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Cornbread Pudding
Cowboy Cornbread Casserole
Cornbread Dressing Fritters
Heirloom Tomato and Cornbread Panzanella
Cornbread Croutons
Cornbread Buttermilk Soup
Cornbread Crab Cakes
Cornbread Strata with Jalapenos and Cheddar
Cornbread French Toast
Cornbread With Scrambled Eggs and Sausage
Layered Cornbread Breakfast Casserole
Cornbread Salad
Cornbread Sausage Quiche
Cornbread Chicken Bake
Cornbread Pudding With Bacon
Mexican Sausage Cornbread Strata
Fried Cornbread and Eggs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cornbread dish in 30 minutes or less!

Nutrition Facts :

OVERNIGHT MEXICAN BREAKFAST STRATA



Overnight Mexican Breakfast Strata image

Spicy, make-ahead, overnight egg strata. Makes a great addition to brunch or breakfast.

Provided by Krys

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 12

Number Of Ingredients 11

8 ounces chorizo sausage
2 medium onions, thinly sliced
2 medium poblano peppers, seeded and thinly sliced
1 medium red bell pepper, chopped
8 cups cubed Mexican bolillo rolls
6 large eggs, lightly beaten
2 ½ cups 2% milk
1 teaspoon dried oregano
½ teaspoon ground paprika
½ cup crumbled queso fresco
1 tablespoon snipped fresh cilantro

Steps:

  • Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
  • Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
  • Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 21.4 g, Cholesterol 113.7 mg, Fat 11.2 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 4.3 g, Sodium 462.1 mg, Sugar 5.2 g

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  • Heat oil in a large skillet over medium-high heat. Add sausage and onion to pan. Cook and break up sausage, about 5-7 minutes or until sausage is cooked through and onion is tender.
  • Remove pan from heat and stir in corn, salsa, and cornbread until combined. Pour into prepared 13x9-inch baking dish.
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Mexican Sausage & Corn Bread 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, CT. Visit original page with recipe . Bookmark this recipe to cookbook online. Directions In a large skillet, cook chorizo and onion over medium-high heat 5 …
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