Mexican Sausage & Cornbread Strata

• 1 pound fresh chorizo
• 1 medium onion, finely chopped
• 1 cup frozen corn, thawed
• 1 cup pico de gallo, drained
• 8 cups coarsely crumbled cornbread
• 8 large eggs
• 2 cups 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 cup shredded Mexican cheese blend

1. In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish.
2. In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture.
3. Refrigerate, covered, several hours or overnight.
4. Preheat oven to 350u0b0. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
5. Let stand 10 minutes before serving.

chorizo, onion, frozen corn, pico de gallo, cornbread, eggs, milk, salt, garlic, pepper

Taken from www.tasteofhome.com/recipes/mexican-sausage-cornbread-strata/ (may not work)