Friday afternoon I received a text from my roommate asking if I would be home for breakfast on Saturday. I was, and subsequently texted her that we should make an egg and sausage strata that my mom used to make on the weekends when I was growing up. She had just sent me the recipe so I forwarded it to Grace. She prepared the dish the night before (the recipe has you refrigerating it over night) and then I baked it up in the morning.
Egg and Sausage Strata
From a recipe in my Mom’s repertoire
- 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-inch x 9-inch x 2-inch 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.
Modifications: Used whole wheat bread instead of white, omitted the pimentos and added small pieces of potato and cheese. Grace also halved the recipe to feed the three of us. It was perfect. She also made the muffins that I had made last week, that I had found on this website.
So, the picture may not be blog worthy but I’m working on getting that Canon Rebel.
This dish had everything you could want in a breakfast: protein, carbs, veggies. It was delicious! And we have leftovers.
What’s your favorite breakfast? I’m definitely an egg and toast kind of girl with a side of fruit.