This southwestern chorizo sausage and biscuit strata recipe is a great way to use up left over biscuits and a tasty recipe for brunch.
Remember my little baking adventure? The one where I made Jalapeno, cheddar, chive biscuits while following along with Joy the Baker Cookbook challenge? My floured-up kitchen mess and the time it took to restore it back to it’s pristine condition is quite clear in my memory.
Anyway, that recipe made quite a large batch, so the remainder of these muffins have been in the freezer. I decided to thaw them out and turn them into a cheesy, creamy, sausage-y southwestern style strata.
The first time I had ever heard of a strata was from The Silver Palate Good Times Cookbook. A classic cookbook that any serious cook should have in their collection. I’ve included an affiliate link if you’re interested. A strata is made from a mixture which mainly consists of bread, eggs and cheese. Who can argue with that?
I’ve never made a strata before, so taking some cues from a couple of different recipes, I was quite pleased with the end result. In other words…YUM. Let’s take a look.
A make ahead Mexican style casserole to serve for breakfast or brunch
- 6 - 8 cooked biscuits rough chopped
- 1/4 pound chorizo sausage crumbled, cooked and drained
- 1/4 pound breakfast style sausage crumbled, cooked and drained
- 1 oz package frozen chopped spinach thawed and squeezed dry (10 )
- 2 small jalapeno seeded, deveined and thin sliced
- 1/2 cup shredded cheddar
- 1/2 cup shredded Parmesan
- 8 large eggs
- 1 1/2 cup milk
- Place half of biscuits into greased 9 x 13 baking pan. Top with sausage, spinach, pepper and both cheeses. Top with remaining biscuits. Whisk eggs and milk in large bowl until blended, pour over biscuits. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Bake 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares.
Southwestern Strata…It’s What’s for Brunch