Sweet & Savory Breakfast Recipes

Southwestern Cheese, Sausage and Cornbread Strata

Makes: 8-10 servings


  • 1 jar (16 ounces) thick medium salsa
  • 1 tablespoon olive oil
  • 1 pound hot breakfast or Italian sausage
  • 1 medium onion, chopped
  • 8 cups cubed day-old cornbread (1-inch cubes)
  • 1 1/3 cups frozen corn, thawed
  • 12 ounces V&V Supremo Queso Chihuahua® Quesadilla cheese, shredded and divided (3 cups)
  • 12 eggs
  • 3 cups milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons diced jalapeño pepper

Cooking Instructions

Heat oven to 350°F.

Drain salsa, removing excess liquid. Warm olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir for 5-7 minutes or until meat is no longer pink. Transfer sausage mixture and drippings to a large bowl. Fold in cornbread, corn and salsa.

Spoon half of the cornbread mixture into a greased 13 x 9-inch baking dish. Sprinkle with 1 1/2 cups Queso Chihuahua® Quesadilla. Top with remaining cornbread mixture. Whisk eggs, milk, garlic powder, salt and pepper in a large bowl. Pour over cornbread mixture, pressing lightly to coat cornbread. Bake for 40 minutes. Sprinkle with jalapeño and remaining Queso Chihuahua® Quesadilla. Bake for 10-15 minutes longer or until a thermometer reads 160°F. Let stand 10 minutes before serving.


Recipe Tips:

  • Any brand of Wisconsin queso quesadilla cheese can be used.
  • Add a spicy flavor kick to this strata by swapping in a Wisconsin pepper, chipotle or habanero jack for the Queso Chihuahua® Quesadilla cheese.