Mexican Sausage & Cornbread Strata

Mexican Sausage & Cornbread Strata Use up your leftover meat, veggies, and cheeses in this make ahead dish that is perfect for breakfast/brunch or even dinner! 1 tablespoon oil 1 (12-16 oz) roll Jimmy Dean Sausage (such as Reduced Fat, Hot, etc) 1 small onion finely chopped (about 1 cup) 1 cup frozen corn defrosted or 1 cup precooked fresh corn kernels 1 cup thick salsa (drain off excess liquid) 6 cups cornbread chopped 8 eggs 2 cups milk 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon black pepper 2 cups shredded Mexican Blend (or Cheddar or Monterrey Jack) cheese Lightly spray a 13x9-inch baking dish with nonstick cooking spray. Heat oil in a large skillet over medium-high heat. Add sausage and onion to pan. Cook and break up sausage, about 5-7 minutes or until sausage is cooked through and onion is tender. Remove pan from heat and stir in corn, salsa, and cornbread until combined. Pour into prepared 13x9-inch baking dish. Whisk together eggs, milk, salt, garlic powder, and pepper in large mixing bowl until well combined. Pour over cornbread mixture. Lightly push down on mixture with a large spatula so that the bread soaks up the liquid. Refrigerate for several hours or overnight. Preheat oven to 350 degrees F. Remove strata from refrigerator and let it stand at room temperature for a little while oven is preheating (or bring to room temp if pan is sensitive to temp changes). Bake strata at 350 degrees F for about 1 hour to 1 hour 15 minutes or until toothpick comes out clean. During last 10-15 minutes of cooking, sprinkle cheese on top of dish to melt. Notes TIPS: If the salsa you are using has a lot of liquid drain as much liquid as possible or use a little less milk. Garnish with more salsa if desired. SUBSTITUTIONS: You can use any variety of Jimmy Dean sausage, any variety of shredded cheese, and any (pre-cooked) veggies you have around.