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I especially like to make this breakfast dish when we have weekend guests. I fix it the night before, and the next morning I can sit, eat and enjoy their company. People often think I spent hours preparing it.
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 209 calories, 13 g fat (5 g saturated fat), 108 mg cholesterol, 430 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.
Originally published as Egg and Sausage Strata in Taste of Home October/November 1993, p27
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Dec. 19, 2011 by bnefarm
I am so glad I found this. I had the original recipe clipped from the magazine years and years ago. I couldn't find it and decided to look here and you guys still have it.This is very good, easy to make. I like the do ahead foods so I just have to pop them in the oven Christmas morning. Thanks Taste of Home for your archived recipes.
I am so glad I found this. I had the original recipe clipped from the magazine years and years ago. I couldn't find it and decided to look here and you guys still have it.
This is very good, easy to make. I like the do ahead foods so I just have to pop them in the oven Christmas morning. Thanks Taste of Home for your archived recipes.
Reviewed on Apr. 13, 2008 by annicehodge
omit peppers, pimiento, worchester sauce. Substitute 8 slices bread, crusts removed, 8 eggs, 1 1/2 cups milk, 1can cream of mushroom soup, 1/2 soup can milk. 2 cups shredded cheddar cheese. Layer meat mixture and cheese over bread slices several times until all used. Combine eggs, 1 1/2 c milk, mustard, salt & pepper; pour over layers in baking dish. Refrigerate over night.Preheat oven to 300 degrees. Combine soup, 1/2 can milk; pour over layers.Bake 1 1/2 hours. Serves 6-8
omit peppers, pimiento, worchester sauce. Substitute 8 slices bread, crusts removed, 8 eggs, 1 1/2 cups milk, 1can cream of mushroom soup, 1/2 soup can milk. 2 cups shredded cheddar cheese. Layer meat mixture and cheese over bread slices several times until all used. Combine eggs, 1 1/2 c milk, mustard, salt & pepper; pour over layers in baking dish. Refrigerate over night.
Preheat oven to 300 degrees. Combine soup, 1/2 can milk; pour over layers.
Bake 1 1/2 hours. Serves 6-8
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