Sunday Sausage and Egg Strata

Servings: 6

Wow is this ever good!  You can make it the night before or an hour before... and the result is equally delicious.  You can use eggs or egg beaters and the result is equally delicious.  You can use your choice of shredded cheese and add peppers, onions, or mushrooms... or not.  This is on our frequent rotation!  Oh yes, you can even top individual servings with a little maple syrup.... smile! 

INGREDIENTS:

½ pound pork sausage

1 green bell pepper, diced (optional)

4 slices white bread, toasted, buttered, and cubed

1 ½ cups shredded sharp Cheddar cheese

4 eggs

1 ½ cups milk

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground dry mustard

DIRECTIONS:

·       Lightly grease with butter a 10” cast iron skillet or 8” square baking dish.

·       Place sausage in large skillet and cook over medium-high heat until browned and crumbly. Add green pepper and cook a couple more minutes.  Drain and set aside.

·       Layer the bread cubes, sausage mixture, and cheese in the greased dish.

·       In small mixing bowl, whisk the eggs, milk, salt, pepper and mustard until combined and pour the egg mixture over the bread cube and sausage mixture.

·       Cover and refrigerate for 1 hour or up to overnight.

·       Remove the casserole from the refrigerator 30 minutes prior to baking and preheat the oven to 350 degrees F. 

·       Bake for 35-45 minutes, or until the mixture is set.

·       Let stand a few minutes before serving.