Southwestern Strata

By courtneyepowell

Ingredients

• 6 large eggs
• 2 c milk
• 1 t salt
• 1/2 lb cooked chorizo sausage, sliced, or 1 pkg (8 oz) thawed cooked breakfast sausage patties, crumbled
• 1 container fresh salsa (14 oz)
• 1 can (11 oz) corn, drained
• 1 4.5 oz can chopped green chilies
• 1 c crushed corn tortilla chips
• 13 slices firm white bread such as Pepperidge Farm, crust removed
• 1 1/2 c shredded Mexican cheese blend, divided

Details

Servings 10

Preparation

Step 1

1. In a large bowl, whisk together eggs, milk and salt and set aside. In food processor, pulse sausage pieces until coarsely ground. In another large bowl, stir together ground sausage, salsa, corn, chopped green chilies and crushed tortilla chips.

2. Spray a 5-6 qt slow cooker with vegetable cooking spray. Tear 4 slices of bread to cover the bottom of the cooker completely. Top with half of the sausage mixture and sprinkle with 1/2 c cheese. Top with 5 slices bread and pour egg mixture over layers. Let liquid settle, then sprinkle top with remaining 1/2 c cheese. Cover and refrigerate overnight.

3. Set slow cooker crock back in heating unit and cook on high for 2.5 - 3 hrs.