Corn, Cheddar & Jalapeno Strata

Try this breakfast strata that has a little bit of a kick! It tastes every bit as good as it looks.

Corn, Cheddar & Jalapeno Strata

Try this breakfast strata that has a little bit of a kick! It tastes every bit as good as it looks.

Servings
6-8
Recipe by
Chef Kelsey Nixon
Image provided by
@caitlacoop
Ingredients
1 tbsp. butter
3 cups fresh corn cut from the cob
1 tbsp. minced jalapeno
1 ½ cup thinly sliced scallions, both white and green parts
1 cup grape tomatoes, halved
8 cups French bread cut into 1-inch cubes
4 cups Borden® Cheese Four Cheese Mexican Thick Cut Shreds, divided
9 large eggs
2 tbsp. mayonnaise
3 cups milk
1 tsp. freshly cracked black pepper
Steps
1
COAT 9x13-inch pan with non-stick spray. Combine corn, jalapenos, scallions, and tomatoes together in a medium mixing bowl.
2
WHISK together eggs and mayo in a separate mixing bowl, then whisk in milk, salt and pepper.
3
SPREAD one-third of cubed bread in prepared baking dish (it won’t cover the bottom of the dish entirely).
4
ADD one-third of corn mixture, then add Borden® Four Cheese Mexican Thick Cut Shreds. Repeat, layering twice with remaining bread, corn mixture, and cheese.
5
POUR egg mixture evenly over strata.
6
COVER with plastic wrap and refrigerate for at least 6 hours or up to 1 day.
7
PRE-HEAT oven to 350° F (175° C) when ready to bake.
8
BAKE strata, uncovered, until golden brown, puffed and cooked through, about 45 minutes. Let stand 5 minutes before serving.