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Egg and Sausage Strata Recipe

Egg and Sausage Strata Recipe photo by Taste of Home

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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.

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Egg and Sausage Strata Recipe

Prep: 15 min. + chilling Bake: 1-1/2 hours

Yield: 12-15 Servings

15 90 105

Ingredients

12 slices white bread, crusts removed, cubed
1-1/2 pounds bulk pork sausage
1/3 cup chopped onion
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
6 eggs
3 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Directions

Line a greased 13-in. x 9-in. baking dish with bread cubes; set aside.
In a skillet, cook sausage with the onion and green pepper over medium heat until meat is no longer pink; 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.
Cover and bake at 325° for 1 hour 20 minutes. Uncover; bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12-15 servings.

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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Egg and Sausage Strata

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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.

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