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Mexican Strata

Busy moms, this one’s for you! Mexican strata can be prepared after the kids have gone to bed. The next day, pop it in the oven. Easy.

Mexican Strata

Busy moms, we’ve got one just for you! A hearty plate filled with nutrient-dense foods, this Mexican strata greets you with one flavorsome layer after another.

And who doesn’t love something you can pull together after the kids have gone to bed? The next morning, pop a baking dish filled with chorizo, blackened chiles, summer corn, cheddar cheese, and egg-soaked sourdough into the oven for breakfast. Or serve it up that evening for dinner. Easy.

Looking for more decadent baked eggs dishes that you can throw together? Take a peek at this Sweet Corn and Zucchini Quiche .



Mexican Strata

  • 5.0 stars
  • 2h 15m
  • 1h 30m
  • 3h 45m


  • 2 tbsp. butter
  • 1 lb chorizo
  • 1 yellow onion
  • 2 poblano chiles
  • 3 summer corn
  • 2 c cream, or milk
  • 8 eggs
  • 1/2 tsp. hot pepper sauce
  • 1 tbsp. coarse sea salt
  • 4 slices sourdough bread
  • 4 oz cheddar cheese


  1. Dice the onion. If your sourdough bread is fresh, lightly toast it to dry it out. Cut into 1 inch squares. Cut corn off of cob and place in a bowl.
  2. Roast the chiles on a baking sheet under the broiler or directly on an open flame of your stove. Turn frequently until blackened on all sides. Transfer to a paper bag, close tightly and let stand for 10 minutes. Peel the chiles, remove the stems, seeds, and ribs. Chop and place in bowl with the corn.
  3. In a large frying pan, heat the half of the butter over medium heat. Add diced onion and cook until it begins to soften. Remove chorizo from casing and add to the pan, breaking up meat with a wooden spoon until it is browned (about 8 minutes more). Remove from heat.
  4. Shred the cheese.
  5. Lightly oil a three quart baking dish with remaining butter. Arrange the bread squares in a single layer in the bottom of the dish. Top evenly with half of the chorizo onion mixture, half of the chile corn mixture, and half of the cheese. Repeat the layers a second time.
  6. In a large bowl, whisk cream (or milk), eggs, hot pepper sauce, and sea salt. Pour mixture over the entire dish.
  7. Cover and refrigerate for at least two hours or up to 24 hours. Bake at 350F uncovered for about 1 hour or until the dish is set and the top is lightly browned. Remove from oven and cool for about 10 minutes before serving with a side of cultured chipotle salsa.


  • 4

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  • Great dish. So tasty as the flavors mesh overnight, but you need to plan ahead for it.

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