Egg and Sausage Strata

Egg and Sausage Strata

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  • Prep Time


  • Total Time


  • Servings



  • 12

    slices white bread, crusts removed, cubed

  • 1-½

    pounds bulk pork sausage

  • cup chopped onion

  • ¼

    cup chopped green pepper

  • 1

    jar (2 ounces) chopped pimientos, drained

  • 6


  • 3

    cups milk

  • 2

    teaspoons Worcestershire sauce

  • 1

    teaspoon ground mustard

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • ¼

    teaspoon dried oregano


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 325° 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.