Ingredients for Mexican Sausage Strata
- 6 cups cubed day-old bread
- Ground Sausage
- 6 large eggs
- 1 ½ cups milk
- Light Sour Cream
- Monterey Jack Pepper Cheese
- Sharp Cheddar Cheese
- Salsa (for serving)
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How to Make Mexican Sausage Strata
- Preheat oven to 325°F (160°C).
- Lightly grease a 9-inch quiche dish with nonstick cooking spray.
- Spread 6 cups of cubed day-old bread evenly in the prepared quiche dish.
- In a large skillet over medium heat, crumble 1 pound of Mexican chorizo sausage. Cook, breaking it up with a spoon, until browned, about 8-10 minutes.
- Drain off excess grease using a paper towel-lined colander or by patting with paper towels.
- Evenly distribute the cooked sausage over the bread cubes in the quiche dish.
- In a large bowl, whisk together 6 large eggs, 1 ½ cups of milk, ½ cup of sour cream, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Stir in 1 ½ cups of shredded Monterey Jack cheese and 1 cup of shredded cheddar cheese.
- Pour the egg mixture evenly over the sausage and bread in the quiche dish.
- Cover and refrigerate for at least 2 hours, or preferably overnight.
- Remove from the refrigerator 30 minutes before baking. Uncover and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let stand for 5-10 minutes before cutting.
- Cut the strata into wedges and serve. Top each serving with your favorite salsa for an extra kick!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
6g
Fat
56g
Carbs
5g
