 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
I especially like to make this breakfast dish 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. 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 |
Directions:
1. Line a greased 13-in. x 9-in. baking dish with bread cubes; set aside.
2. 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.
3. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight.
4. 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.
|
|