Egg and sausage strata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | White bread -- crusts |
| Removed cubed | ||
| 1½ | pounds | Bulk pork sausage |
| ⅓ | cup | Onion -- chopped |
| ¼ | cup | Green pepper -- chopped |
| 1 | Jar pimientos -- 2 oz | |
| Chopped drained | ||
| 6 | eaches | Eggs |
| 3 | cups | Milk |
| 2 | teaspoons | Worcestershire sauce |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Dried oregano |
Directions
Line a greased 13-in. x 9-in. x 2-in. pan with bread cubes; set aside. In a skillet, brown sausage with the onion and green pepper; drain. Stir in pimientos; sprinkle over bread. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight. Bake, covered, at 325 deg. for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 12-15 servings Recipe By : Taste of Home