Egg and Sausage Strata Recipe
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 6 eggs
- 3 cups milk
- 1/3 cup chopped onion
- 2 teaspoons worcestershire sauce
- 1 teaspoon ground mustard
- 1/4 cup chopped green pepper
- 12 slices white bread crusts removed, cubed
- 1-1/2 pounds bulk pork sausage
- 1 jar (2 ounces) chopped pimientos drained
- Carbohydrate 20.6465034414575 g
- Cholesterol 8.4500000050721 mg
- Fat 3.47075944876416 g
- Fiber 0.839982281475684 g
- Protein 6.22058957565592 g
- Saturated Fat 1.66229551964322 g
- Serving Size 1 1 -15 serving (158g)
- Sodium 288.540768717015 mg
- Sugar 19.8065211599818 g
- Trans Fat 0.411121030640933 g
- Calories 139 calories
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 325degrees 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
