This off the cuff recipe was simple, turned out great, and was able to feed three people for several days. I made this in preparation for some guests to make breakfast simple and quick. I started the day prior baking the cornbread then assembled later in the day. It is best when the bread has a chance to absorb some of the flavor and liquids before baking so I assembled the strata the night before.
A strata usually contains a base of bread, milk, and eggs and is usually enhanced with the addition of meat, cheese, vegetables etc. My version is lactose free so I omitted the cheese adding additional challenge to making a flavorful dish. As a result I added a sweet potato mash to the top.
Lactose Free Breakfast Strata
- 1 lb sausage (I used hot chicken sausage)
- 1C frozen peppers and onions
- 1C frozen corn
- 1C pico de gallo salsa (drained if too juicy)
- 1 Box corn muffin mix prepared (I used Jiffy)
- 2C unsweetened almond milk + more for sweet potato mash
- Hot sauce to taste
- 1 container of egg beaters or 8 whole eggs
- 3 medium sweet potatoes
- taco seasoning mix
Note: This can be as spicy as you wish by using spicy pico and sausage.
Bake cornbread according to package and let cool. *I used almond milk
Cook sausage through and add peppers, onions, and corn when sausage is about halfway cooked.
Microwave sweet potato several minutes until soft. Let cool slightly before removing the skin. Whip with milk, salt, and pepper.
Combine milk, eggs, salsa, tobacco, and taco seasoning.
In a 9X13in baking pan crumble cornbread over the bottom (I used a 9X9 inch pan and 3 ramekins)
Bake at 350 degrees for 60 minutes. Baking times are approximate as I used several baking vessels and it depends on how long you let the casserole sit before baking (1 hour is ideal). I was able to cut into perfect squares which held together and reheated very well. It was the best use of cornbread to date as it is usually dry and crumbly.