Tex-Mex Cornbread Strata

Every Christmas morning my family and I eat strata. We make it the night before, refrigerate it overnight and toss it in the oven while the presents are being unwrapped. It's one of those great prepare-ahead casseroles that are simple and very versatile. As long as you have eggs and milk, you can use whatever bread and ingredients you have lying around. I happened to have leftover cornbread this week and it was too stale too eat alone so I decided to turn it into strata. Along with my leftover vegetables from the weekend- I turned it into a beautiful Tex-mex filled egg casserole. It also lasts a few days so it's a great quick breakfast to have around the house. If it lasts that long...

Tex-Mex Cornbread Strata 

Fridge: 

10 eggs

1 cup whole milk or half & half 

1 cup cheddar jack shredded plus 1/2 cup extra (optional) 

3/4 cup red pepper, small dice

1 heaping tbs cilantro, minced 

3/4 to 1 cup cooked corn, cut off 2 cobs (you can use frozen or canned also) 

2 tbs scallions, minced 

Counter:

4 cups cornbread, cubed 

3/4 cup yellow onion, minced (1/2 medium onion) 

1 tsp jalapeño, deseeded and minced 

1 clove garlic, minced 

1 cup tomato, small dice 

Pantry:

1 cup black beans, drained and rinsed 

1 1/2 tsp jalapeño hot sauce (optional) 

1/4 tsp ground cumin

1/4 tsp chili powder 

1/2 tbs olive oil 

1 tsp salt

Fresh pepper to taste 

Canola oil spray

Tools:

9.5 inch pie tray or medium to large casserole dish 

Sauté pan 

Wooden spoon 

Large mixing bowl

Medium mixing bowl 

Measuring cups/spoons

Cutting board 

Chopping knife 

Plastic wrap

Heat the olive oil in the sauté pan over medium to high heat. Add onions, garlic, red pepper and jalapeño to the pan. Sprinkle with 1/4 tsp of salt and fresh pepper to taste. Sauté for 5 to 7 minutes or until they begin to soften slightly. Remove from heat and cool. 

In the medium bowl whisk together eggs, milk, jalapeño hot sauce, cumin, chili powder, 1/4 tsp of salt, and fresh pepper to taste. 

In the large bowl add the cornbread cubes, corn, tomatoes, cilantro, 1 cup of cheddar jack cheese, black beans, and the ingredients from the sauté pan. Sprinkle with 1/2 tsp of salt and fresh pepper to taste. Mix well. 

Spray your baking dish with canola oil. Pour the filling ingredients into the dish. Pour the egg mixture on top of the filling, slowly. It takes a few seconds for the egg mixture to seep in with each pour. Once it's filled cover with plastic wrap and press down on top a couple times to make sure everything is covered with the egg mixture. 

At this point place your strata into the fridge. You can refrigerate overnight or for at least 4 hours. 

Once it's ready to bake- preheat oven to 350 degrees. Remove plastic wrap and sprinkle with remaining cheddar jack and scallions. Bake for 45 to 55 minutes depending on how thick the strata is (which depends on baking dish size). I would set my baking alarm for 35 minutes and check every 5 minutes after. You want the top to be a golden brown color and to be spongy to touch. 

Remove from oven and allow to cool for 10 minutes before serving. This is a perfect and colorful brunch addition. Especially if you're having guests over. It allows you to socialize instead of be in the kitchen. I would serve this with a simple arugula, avocado and fresh lemon juice salad. Brunch heaven. Enjoy!! Xo