• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Breakfast > Southwestern Chorizo Sausage and Biscuit Strata

    Southwestern Chorizo Sausage and Biscuit Strata

    Published: Apr 22, 2012 · Modified: May 24, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This southwestern chorizo sausage and biscuit strata recipe is a great way to use up left over biscuits and a tasty recipe for brunch.

    Breakfast Sausage Strata


    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.

    Breakfast Sausage Strata

    Southwestern Sausage and Biscuit Strata

    A make ahead Mexican style casserole to serve for breakfast or brunch
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12
    Calories: 241kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 241kcal | Carbohydrates: 17g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 127mg | Sodium: 509mg | Potassium: 197mg | Fiber: 1g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Southwestern Strata…It’s What’s for Brunch

    More Breakfast & Brunch Recipes

    • Easy Cheesy Mexican Omelette With Chorizo
    • Moroccan Breakfast, Swiss Chard with Fried Eggs
    • Country Potatoes with Ham
    • Breakfast Sandwich with Avocado, Bacon and Egg

    Reader Interactions

    Comments

    1. Chris says

      April 29, 2012 at 8:29 am

      Absolutely 100% yes yes yes! I love everything about this breakfast beauty, Lea Ann.

      Reply
      • Lea Ann says

        April 29, 2012 at 2:20 pm

        Thanks Chris. It was pretty dern good.

        Reply
    2. vianney says

      April 27, 2012 at 10:43 pm

      chorizo,sausage,spinach and jalapenos..I’m in!!

      Reply
      • Lea Ann says

        April 28, 2012 at 6:14 am

        🙂

        Reply
    3. 5 Star Foodie says

      April 25, 2012 at 9:29 pm

      I love the Southwestern flavors! This would be such an awesome breakfast!

      Reply
      • Lea Ann says

        April 27, 2012 at 6:34 am

        Thanks Natasha!

        Reply
    4. Karen (Back Road Journal) says

      April 24, 2012 at 3:02 pm

      A spicy sausage and biscuit strata sounds quite delicious.

      Reply
      • Lea Ann says

        April 27, 2012 at 6:35 am

        Thanks Karen … it was. And I’ve got lots in the freezer for when I’m feeling thin. 🙂

        Reply
    5. Cathy at Wives with Knives says

      April 24, 2012 at 6:44 am

      A strata is our favorite for Sunday brunch. It’s what I always serve on Christmas morning. I love your version, Lea Ann, with chorizo and those yummy biscuits.

      Reply
      • Lea Ann says

        April 27, 2012 at 6:36 am

        I see more strata’s in my future. Christmas morning sounds perfect.

        Reply
    6. Susan says

      April 23, 2012 at 5:09 pm

      I love stratas! They come in so handy for a Christmas or Easter breakfast/brunch when you have guests. What a delicious way to use those biscuits!

      Reply
      • Lea Ann says

        April 27, 2012 at 6:37 am

        I really needed to use up those biscuits and they made a perfect platform for all this cheesy goodness.

        Reply
    7. Karen says

      April 23, 2012 at 4:04 pm

      Great idea for using up leftovers and such a nice change for breakfast or brunch. Love your placemat!

      Reply
      • Lea Ann says

        April 27, 2012 at 6:38 am

        That placemat comes from Ikea. Thanks Karen.

        Reply
    8. Yvette ~ Muy Bueno says

      April 23, 2012 at 10:45 am

      I’ll be right over! You saved me one right?! LOL! Looks delicioso!

      Reply
      • Lea Ann says

        April 27, 2012 at 6:38 am

        Actually I’ve got several containers in the freezer … come on over. 🙂

        Reply
    9. Jenn's Food Journey says

      April 23, 2012 at 6:39 am

      What a great looking strata!! Wish I had some of it right now! YUM!

      Reply
      • Lea Ann says

        April 27, 2012 at 6:38 am

        Thanks Jenn!

        Reply
    10. Vickie says

      April 23, 2012 at 6:06 am

      You had me at 2 jalapenos. 😉 I have never eaten a strata, but it looks beautiful (that photo alone would make me order it) and sounds delicious! What a great idea for company breakfast.

      Reply
      • Lea Ann says

        April 23, 2012 at 6:13 am

        I had never eaten a strata before either, but seen recipes here and there. Then someone had brought one to the Easter Brunch that was made with English muffins. I knew I had to put those biscuits to work.

        Reply
    11. Barbara says

      April 23, 2012 at 5:41 am

      Love those stratas! Especially since they need to be in the fridge overnight…no work the next day. We have one every holiday morning. Super idea to use your leftover biscuits in one…never would have occurred to me, Lea Ann.

      Reply
      • Lea Ann says

        April 23, 2012 at 6:14 am

        I couldn’t believe how it transformed from flat to fluffy in the oven. I agree about the no work the next day. Sure was nice to pop it in the oven.

        Reply
    12. Sam @ My Carolina Kitchen says

      April 23, 2012 at 3:49 am

      I’ve never thought of using biscuits in a strata. Very clever Lea Ann. I could eat breakfast/brunch anytime day or night, especially if it included some of your spicy strata.
      Sam

      Reply
      • Lea Ann says

        April 23, 2012 at 6:20 am

        Me too Sam!

        Reply
    13. Greg says

      April 22, 2012 at 4:37 pm

      That looks awesome. I’ve never made a strata with biscuits and think it would be great.

      Reply
      • Lea Ann says

        April 23, 2012 at 6:15 am

        I had a strata on Easter that was made with English Muffins on the bottom. Gave me the idea.

        Reply
    14. Jane says

      April 22, 2012 at 4:12 pm

      You are rocking the strata! This sounds so good!

      Reply
      • Lea Ann says

        April 23, 2012 at 6:11 am

        Thanks Jane! 🙂

        Reply
    15. Larry says

      April 22, 2012 at 1:12 pm

      I don’t believe I’ve ever eaten a strata but this sure makes me want to. I’d like to have our kitchen in pristine condition just once – we usually just return it to the normal condition 🙂

      Reply
      • Lea Ann says

        April 23, 2012 at 6:17 am

        My kitchen was in pristine condition for only about 15 minutes when we moved in.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Oven Roasted Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Taco Tuesday

    Super Bowl Game Day Recipe Ideas

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 4
    66 shares
    66 shares