Best 2 Mexican Sausage Strata Recipes

**Indulge in the Savory Symphony of Mexican Sausage Strata: A Culinary Journey Through Flavor and Texture**

Prepare to tantalize your taste buds with the delectable Mexican sausage strata, a culinary masterpiece that harmoniously blends savory flavors, fluffy textures, and a vibrant array of ingredients. This savory casserole boasts layers of soft and pillowy bread, juicy Mexican sausage, a medley of colorful bell peppers and onions, and a velvety cheese sauce that seeps into every nook and cranny. As you savor each bite, the flavors of spicy chorizo, aromatic cumin, and tangy peppers dance on your palate, leaving you craving more. This versatile dish can be easily customized to suit your preferences, whether you prefer a milder or spicier kick. Explore the diverse strata recipes featured in this article, ranging from the classic Mexican sausage strata to variations that incorporate sweet potatoes, spinach, and even French bread. With step-by-step instructions, helpful tips, and stunning photos, these recipes will guide you effortlessly through the cooking process, ensuring a perfect strata every time. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport your taste buds to the vibrant streets of Mexico.

Here are our top 2 tried and tested recipes!

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

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

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 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

Ingredients

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

Tips:

To make the strata ahead of time, assemble the casserole and cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
If you don't have a 9x13 inch baking dish, you can use a 10-inch round baking dish or a 9-inch square baking dish.
You can use any type of Mexican sausage in this recipe. I like to use a spicy chorizo, but you can also use a milder sausage, such as a breakfast sausage.
If desired, you can add a layer of cooked potato slices or diced bell peppers to the casserole before adding the egg mixture.
Serve the strata with your favorite Mexican toppings, such as salsa, guacamole, sour cream, and shredded cheese.

Conclusion:

This Mexican sausage strata is a delicious and easy breakfast casserole that is perfect for a crowd. It is also a great way to use up leftover Mexican sausage. Serve it with your favorite Mexican toppings for a complete meal.

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