SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 24
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.
FIESTA CORNBREAD & SAUSAGE STRATA
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
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
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.
MEXICAN SAUSAGE STRATA
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
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 CHORIZO STRATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 9h25m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
OVERNIGHT MEXICAN BREAKFAST STRATA
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
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
BREAKFAST STRATA
My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.
Provided by Robynnsmom
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 3h35m
Yield 8
Number Of Ingredients 13
Steps:
- Generously grease a 9x13-inch casserole dish.
- Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
- Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
- Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 599.8 calories, Carbohydrate 32 g, Cholesterol 255.6 mg, Fat 37.2 g, Fiber 2.6 g, Protein 34.2 g, SaturatedFat 16.1 g, Sodium 1738 mg, Sugar 7.4 g
SAUSAGE STRATA
A Christmas morning favorite, or anytime you're serving breakfast to overnight guests. Making this dish the day before and refrigerating overnight is recommended to develop flavor.
Provided by calamari
Categories One Dish Meal
Time 10h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- The day before:.
- Grease a 9"x13" baking pan.
- In a large skillet, saute sausage and peppers. Break up the sausage, stirring and frying until it is well-browned. Drain off the fat. Stir mustard into the sausage.
- Arrange 6 slices of bread on bottom of baking pan. Top with 1/2 of the sausage and 1/2 of the cheese. Repeat with remaining bread, sausage, and cheese to make a second layer.
- Beat eggs in large bowl. Beat in milk, Worcestershire sauce, salt, pepper, and nutmeg. Pour beaten mixture over layers in the baking pan.
- Cover tightly and refrigerate overnight.
- On serving day:.
- Remove baking pan from refrigerator one hour before cooking to reach room temperature.
- Bake uncovered at 350F for 40-50 minutes or until center seems set. Serve immediately.
BREAKFAST STRATA WITH COUNTRY SAUSAGE
Steps:
- Brush a large gratin dish with some of the oil.
- To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
- Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
- Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
- Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.
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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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