Recipe(tried): Egg and Sausage Strata

Here is a recipe which I just served yesterday to overnight guests. Everyone
loved it! It comes from Taste of Home Magazine (Oct/Nov/1993). The recipe may be
cut in half to accomodate the size of pan you wish to use. That is what I did.

EGG AND SAUSAGE STRATA

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

Line a greased 13-in. x 9-in. x 2-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 350 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. YIELD: 12-15 servings.