Egg and sausage strata is a breakfast casserole when we have weekend guests. I fix it the night before, and the next morning I can sit, eat and enjoy their company. People often think I spent hours preparing it. from"Gail Carney of Arlington, Texas"

Ingredients 

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 ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried oregano

Method 

Line a greased 13-in. x 9-in. x 2-in. pan 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.

Bake, covered, at 325° 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.