| 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.
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