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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.
  • 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 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.

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