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Egg and Sausage Strata

 Egg and Sausage Strata
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.
12-15 ServingsPrep: 15 min. + chilling Bake: 1-1/2 hours

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 Eggland's Best 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

2 of 2

Egg and Sausage Strata (continued)

Directions (continued)

  • 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.