Cornbread And Sausage Strata

• 1 1/2 lb corn bread, sliced 1/3 inch thick
• 1 cup diced chorizo or other cooked, chopped breakfast sausage
• 8 oz monterey jack cheese, grated
• 1 4.5 oz can green chiles, drained
• 1 cup frozen corn
• 2 scallions, green parts only thinly sliced
• 1 large plum tomato, thinly sliced
• 7 large eggs
• Kosher salt and freshly ground pepper
• 3 1/2 cups milk

1. Arrange half the corn bread in a 9 x 13 inch baking dish in an even layer, filling in gaps with crumbs. Scatter half the sausage on top, followed by half the cheese. Spoon half the green chilies evenly across top, followed by half the corn. Repeat layers using remaining corn bread, sausage, cheese, chiles, and corn. Top with scallions and then tomato slices.
2. Beat eggs with 2 tsp salt and 1/2 tsp pepper. Stir in milk. Carefully pour over layered ingredients in 3 batches, letting liquid flood into bottom of baking dish between batches. Cover and refrigerate overnight.
3. Preheat oven to 375. Uncover baking dish and let stand at room temperature, about 30 minutes. Bake until puffed and golden brown, about 1 hour 20 minutes. Let stand 20 minutes before serving.
4. 580 calories per serving.

corn bread, chorizo, cheese, green chiles, frozen corn, scallions, tomato, eggs, kosher salt, milk

Taken from www.epicurious.com/recipes/member/views/cornbread-and-sausage-strata-52804671 (may not work)