Egg And Sausage Strata – We Love God!

I have never heard anyone say, “The really deep lessons of life have come through times of ease and comfort.” But I have heard strong saints say, “Every significant advance I have ever made in grasping the depths of God's love and growing deep with him, has come through suffering.” Samuel Rutherford said that when he was cast into the cellars of affliction, he remembered that the great King always kept his wine there. Charles Spurgeon said that those who dive in the sea of affliction bring up rare pearls.

John Piper

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	t	Worcestershire sauce
1	t	Dry mustard
1/2	t	Salt
1/4	t	Pepper
1/4	t	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:

“Rainbows – a gift from God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 334 Calories From Fat: 195 Total Fat: 21.7g Cholesterol: 141mg Sodium: 589.8mg Potassium: 304.1mg Carbohydrates: 17.9g Fiber: <1g Sugar: 3.6g Protein: 15.6g