Egg and Sausage Strata Recipe
Egg and Sausage Strata Recipe photo by Taste of Home

Egg and Sausage Strata Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. + chilling Bake: 1-1/2 hours
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1-1/2 hours
MAKES: 12-15 servings

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

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.

Directions

  1. Line a greased 13-in. x 9-in. baking dish with bread cubes; set aside.
  2. 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.
  3. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight.
  4. 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.
Originally published as Egg and Sausage Strata in Taste of Home October/November 1993, p27

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Egg and Sausage Strata

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MY REVIEW
Reviewed Dec. 19, 2011

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.

MY REVIEW
Reviewed Apr. 13, 2008

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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