Mexican Cornbread Strata

A deliciously easy strata recipe with a Mexican flare.

Breakfast is one of my favorite meals to cook. I especially love to eat breakfast for dinner. I'm not much of a sweet breakfast kind of girl. I would much rather eat scrambled eggs & grits more than pancakes & cereal.

With that being said, this Mexican Cornbread Strata is my new favorite breakfast. Whether it’s for a crowd or for your weekly meal-prep, you won't be able to resist how deliciously easy it is!

WHAT IS STRATA?

Strata is traditionally an egg & bread casserole that's baked. They can be made with a variety of ingredients including meats, cheeses, and vegetables. The bread and fillings are layered with the egg mixture poured over top.

WHAT INGREDIENTS DO I NEED FOR MEXICAN CORNBREAD STRATA?

• 1 box cornbread mix (I used Jiffy) + ingredients to make cornbread
• 6 eggs
• 12 oz breakfast sausage (you can use regular, turkey or vegetarian sausage)
• 1 green bell pepper (or preferred color)
• ½ onion
• 2 tablespoon Dijon mustard
• 1 teaspoon garlic salt
• dash salt & pepper
• 2 teaspoon cumin
• 1 cup milk
• ½ cup shredded cheese (either Mexican or Cheddar)
• ¼ cup cilantro, Fresh

HOW DO I MAKE MEXICAN CORNBREAD STRATA?

Prepare the cornbread according to packaged instructions. Once the cornbread has baked, let it cool, then slice in half and layer it on the bottom of a (greased) baking dish.

Cook the breakfast sausage until browned and crumbled.

Top the cornbread with chopped onion, bell pepper and sausage crumbles.

In a bowl, whisk together eggs, milk, cheese, mustard and dry seasonings.

Pour the mixture on top of your cornbread/chopped ingredients.

Bake at 350 degrees F for approximately 30-35 minutes, or until eggs are set and the top is golden brown. Garnish with fresh cilantro.

Let me tell you, this Mexican Cornbread Strata is a cinch to put together. It's a filling and delicious breakfast recipe, perfect all year!

Mexican Cornbread Strata

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Ingredients

• 1 box cornbread mix (I used Jiffy) + ingredients to make cornbread
• 6 eggs
• 12 oz breakfast sausage (you can use regular, turkey or vegetarian sausage)
• 1 green bell pepper (or preferred color)
• ½ onion
• 2 tablespoon Dijon mustard
• 1 teaspoon garlic salt
• dash salt & pepper
• 2 teaspoon cumin
• 1 cup milk
• ½ cup shredded cheese (either Mexican or Cheddar)
• ¼ cup cilantro, Fresh

Instructions

1. Prepare the cornbread according to packaged instructions. Once the cornbread has baked, let it cool, then slice in half and layer it on the bottom of a (greased) baking dish.
2. Cook the breakfast sausage until browned and crumbled.
3. Top the cornbread with chopped onion, bell pepper and sausage crumbles.
4. In a bowl, whisk together eggs, milk, cheese, mustard and dry seasonings.
5. Pour the mixture on top of your cornbread/chopped ingredients.
6. Bake at 350 degrees F for approximately 30-35 minutes, or until eggs are set and the top is golden brown. Garnish with fresh cilantro.