| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Brunch | 12 | Servings | |
INGREDIENTS
| 12 | White bread slices, cubed | |
| 1 1/2 | lb | Pork sausage |
| 1/3 | c | Onion, chopped |
| 1/4 | c | Green pepper, chopped |
| 1 | Jar Pimiento; chopped, drain | |
| 6 | Eggs | |
| 3 | c | Milk |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Oregano |
INSTRUCTIONS
Recipe by: Sue Klapper Line a greased 9 x 13 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 sauc,e 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. Source: Taste of Home Magazine Posted to EAT-L Digest 01 Mar 97 by Molly Rood <rogue@DPLUS.NET> on Mar 2, 1997.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”