#1 In a large skillet, heat Wesson Corn Oil over medium and sauté onion until transparent #2 Add oregano, salt and chorizo, sauté 5–6 minutes, breaking up sausage with a spoon until cooked #3 Remove from heat and stir in pinto beans #4 In a large bowl, combine bread with sausage mixture, both cheeses, green onions and parsley #5 Transfer mixture to an oiled 13” x 9” casserole dish and spread evenly #6 In a medium bowl, whisk together eggs and milk #7 Pour egg mixture over casserole, cover and refrigerate 1 hour up to overnight #8 Preheat oven to 375°F #9 Bake casserole uncovered for 25 minutes #10 Remove from oven and make six indents with a ½ cup measure evenly on top #11 Spoon ¼ cup salsa into each indent and top with one egg #12 Cover loosely with foil and return to oven, bake 20–25 minutes until strata is baked and eggs are soft-cooked #13 Serve with lime crema or sour cream on the side