Ingredients
1 pound fresh chorizo1 medium onion, finely chopped1 cup frozen corn, thawed1 cup pico de gallo, drained8 cups coarsely crumbled cornbread8 large eggs2 cups 2% milk1/2 teaspoon salt1/2 teaspoon garlic powder1/8 teaspoon pepper1 cup shredded Mexican cheese blend
Preparation
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.
