Egg & Sausage Strata
![Egg and Sausage Strata](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTE4NzcsInB1ciI6ImJsb2JfaWQifX0=--b2e10b9c4ab64a6cdd0d343b00f957fc3a7edab8/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_0e38efc0a9e8e2616adb.jpg)
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | slices |
white bread
white bread slices, cubed |
|
1 ½ | pound |
sausage
|
|
⅓ | cup |
onions
chopped |
|
¼ | cup |
green bell peppers
chopped |
|
1 | jar |
pimentos
drained, chopped |
*
|
6 | large |
eggs
|
|
3 | cups |
milk
|
|
2 | teaspoons |
worcestershire sauce
|
|
1 | teaspoon |
dry mustard
|
|
½ | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
|
¼ | teaspoon |
oregano
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | slices |
white bread
white bread slices, cubed |
|
680.4 | g |
sausage
|
|
79 | ml |
onions
chopped |
|
59 | ml |
green bell peppers
chopped |
|
1 | jar |
pimentos
drained, chopped |
*
|
6 | large |
eggs
|
|
7.1E+2 | ml |
milk
|
|
1E+1 | ml |
worcestershire sauce
|
|
5 | ml |
dry mustard
|
|
2.5 | ml |
salt
|
|
1.3 | ml |
black pepper
|
|
1.3 | ml |
oregano
|
|
Directions
Line a greased 9x13 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 degrees 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.