Yield: 1 servings
Measure | Ingredient |
---|---|
12 slices | White bread -- crusts |
\N \N | Removed cubed |
1½ pounds | Bulk pork sausage |
⅓ cup | Onion -- chopped |
¼ cup | Green pepper -- chopped |
1 \N | Jar pimientos -- 2 oz |
\N \N | 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 |
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