We love brunch – especially when we can make it ahead of time! Try this Make-Ahead Mexican Strata for brunch in a crunch!
MAKE-AHEAD MEXICAN STRATA
butter (for buttering dish)
1 recipe Cornbread
2 cups milk
1/2 teaspoon cumin
1 teaspoon fresh oregano (chopped)
1 cup cherry tomatoes (halved)
1 jalapeno (seeded and thinly sliced)
1 can black beans (15 ounces, drained and rinsed)
2 cups cheddar cheese (grated)
1 cup cotija cheese (crumbled, to garnish)
1/2 cup cilantro (roughly chopped, to garnish)
kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF.
Butter a 9inch x 13inch or large oval baking dish.
To a baking sheet, add the cornbread cubes and place in the oven to toast for 10 to 12 minutes, until golden brown. On a separate baking sheet, add the cornbread crumbs and toast for 8 to 10 minutes. Remove pans to cooling racks and allow to cool completely.
In a large bowl, add the eggs, milk, cumin and oregano, whisk to combine and season with salt and pepper. Add the tomatoes, jalapeno and black beans, toasted cornbread cubes and cheese. Stir to combine.
Pour the egg mixture into the prepared baking dish. Press the cornbread cubes into the egg mixture to submerge.
Cover baking dish with foil. Place strata in the oven to bake until the eggs are set about 30 minutes. Remove foil and bake an additional 15 minutes until golden brown. Remove from oven and let cool slightly. Garnish with reserved cornbread crumbs, cotija cheese and cilantro.
Helpful Tip: use the cornbread, milk and egg ratio as your base to make any flavor strata! You can also substitute with any kind of leftover bread.