Egg and Sausage Strata Recipe

5 4 3
Egg and Sausage Strata Recipe
Egg and Sausage Strata Recipe photo by Taste of Home
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Egg and Sausage Strata Recipe

Read Reviews
5 4 3
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.
MAKES:
12-15 servings
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

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 dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano

Directions

Line a greased 13-in. x 9-in. pan with bread cubes; set aside. In a skillet, brown sausage with the onion and green pepper; 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. Bake, covered, at 325° for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 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 piece: 209 calories, 13g fat (5g saturated fat), 108mg cholesterol, 430mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 9g protein.

  • 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 dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  1. Line a greased 13-in. x 9-in. pan with bread cubes; set aside. In a skillet, brown sausage with the onion and green pepper; 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. Bake, covered, at 325° for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 12-15 servings.
Originally published as Egg and Sausage Strata in Taste of Home October/November 1993, p27

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2124arizona User ID: 845443 268715
Reviewed Jun. 29, 2017

"The flavorful layers are easy to make and it turned out perfect!!"

MY REVIEW
2124arizona User ID: 845443 268714
Reviewed Jun. 29, 2017

"Loved the recipe!! It's so easy to prepare!!"

MY REVIEW
bnefarm User ID: 6412112 1837
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
annicehodge User ID: 2898684 599
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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