Mexican Sausage & Cornbread Strata Recipe

Name: Mexican Sausage & Cornbread Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
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.
2
In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture.
3
Refrigerate, covered, several hours or overnight.
4
Preheat oven to 350u00b0. 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.
5
Let stand 10 minutes before serving.

948

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound fresh chorizo, 1 medium onion, finely chopped, 1 cup frozen corn, thawed, 1 cup pico de gallo, drained, and more.

Yes, Mexican Sausage & Cornbread Strata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Sausage & Cornbread Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions