Overnight Cornbread Strata

• 1 box (about 15 Oz. Size) Cornbread Mix, Prepared And Chopped Into Large Pieces
• 12 ounces, weight To 16 Ounces Turkey Sausage
• 1 Small Onion, Chopped
• 1-1/2 cup Chunky Salsa (drain Off Any Runny Liquid)
• 8 Eggs Or A Combination Of Egg Whites And Whole Eggs
• 1-3/4 cup Milk
• 3/4 teaspoons Seasoned Salt
• 3/4 teaspoons Garlic Powder
• 1/4 teaspoons Black Pepper
• 1 cup Shredded Cheese (Mexican Blend Or Cheddar)

1. Prepare cornbread mix according to box directions. (I used a box of Krusteaz cornbread mix and it called for the addition of water.) Chop baked cornbread into large pieces.
2. Spray a nonstick skillet with cooking spray and add the turkey sausage. Break up sausage and add the chopped onion. Cook until sausage is cooked through and onions are translucent. Drain off any extra grease and add the salsa and chopped cornbread. Pour mixture into a greased 9x13 pan.
3. Whisk together eggs, milk, seasoned salt, garlic powder and pepper. Pour over the cornbread mixture. Press it down to absorb the egg mixture. Cover in plastic and place in the refrigerator overnight.
4. Preheat the oven to 350 degrees F. Bake the strata for 60-75 minutes, or until an inserted toothpick comes out clean in the center. Add shredded cheese in the last 15 minutes of baking.
5. Serve with cilantro, avocado, green onions and sour cream.

mix, weight, onion, chunky salsa, eggs, milk, salt, garlic, ubc, shredded cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/overnight-cornbread-strata/ (may not work)