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Categories:Viewed: 71 - Published at: 9 years ago
Ingredients
- 1 loaf (1 pound) herb or cheese bakery bread, cubed
- 1 pound bulk pork sausage
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 teaspoon ground mustard
- 2 cups 2% milk
Method
- Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese.
- In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove strata from refrigerator while oven heats.
- Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting.
- Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
