Sausage and green chilie strata
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| GARNETT PJXG05A | ||
| 1 | pounds | Lean bulk pork sausage -- |
| Cooked, drained well | ||
| 2 | tablespoons | Butter |
| 5 | slices | White bread -- not thin |
| Sliced | ||
| 1 | pounds | Monterey Jack cheese -- |
| Grated | ||
| 1 | pounds | Sharp Cheddar -- grated |
| 4 | ounces | Can chopped green chilies |
| 4 | Eggs or Egg Beaters | |
| 2 | cups | Milk Salt |
| ¾ | teaspoon | Chili powder White Pepper |
Directions
Brown sausage, drain and set aside. Lightly butter one side of each bread slice and then cut into ½-inch cubes. Sprinkle half the bread cubes evenly in the bottom of a buttered 7 x 11-inch baking dish. Sprinkle half the cheese and half th chilies over bread cubes. Cover with sausage. Repeat layering with remaining bread, cheeses, and chilies. Combine eggs, milk, and seasonings. Pour evenly over layers. Covr and chill at least 8 hours or overnight. Bake uncovered, at 350 deg. for 1 hour until golden brown. Let stand 15 minutes before cutting. Source: Stenciled Strawberry...Albany, NY Junior League
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From: Date: File