Chorizo And Corn Strata

• 1 Tablespoon Olive Oil
• 1 pound Spanish Style Chorizo, Casings Removed
• 1 whole Medium Yellow Onion, Chopped
• 1 can (4 Oz. Size) Diced Green Chilies
• 1 can (15 1/2 Oz. Size) Corn Kernels
• 2 cups Milk
• 8 whole Eggs
• 1/2 teaspoons Hot Sauce
• 3/4 teaspoons Salt
• 1 whole French Baguette, Cut Into 1-inch Slices
• 2 cups Shredded Cheddar Cheese

1. Heat olive oil in a large saute pan over medium heat. Add chorizo and cook for 3 minutes or until it begins to brown, breaking up the meat with the bottom of your spoon. Add chopped onion and continue to saute until meat has fully browned and cooked, about 5 more minutes. Drain and set aside. Drain green chilies and corn kernels and stir into the chorizo.
2. In another bowl, whisk milk, eggs, hot sauce, and salt. Grease a 9x13 baking dish and place bread slices in the bottom, tearing bread if necessary to fit bottom of pan. Top evenly with corn and chorizo mixture and cheese. Pour the egg mixture onto the bread. Cover the baking dish and allow to sit 2 hours or overnight.
3. Preheat oven to 350u0b0F. Bake strata uncovered for 1 hour or until golden brown. Let cool 5 minutes and serve.
4. Recipe adapted from Williams Sonoma.

olive oil, spanish, yellow onion, green chilies, kernels, milk, eggs, hot sauce, salt, cheddar cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/chorizo-and-corn-strata/ (may not work)