Egg and Sausage Strata

Name: Egg and Sausage Strata
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 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 large eggs, room temperature; 3 cups whole milk; 2 teaspoons Worcestershire sauce; 1 teaspoon ground mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried oregano

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.

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 large eggs, room temperature
3 cups whole 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 13x9-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 in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 piece: 209 calories, 13g fat (5g saturated fat), 108mg cholesterol, 430mg sodium, 14g carbohydrate (4g sugars, 1g fiber), 9g protein.

Originally published as Egg and Sausage Strata in Taste of Home October/November 1993

Reviews

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2124arizona

Jun 29, 2017

The flavorful layers are easy to make and it turned out perfect!!
2124arizona

Jun 29, 2017

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

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.
annicehodge

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