Sausage Strata
Adapted from a recipe in the Casserole Cook Book, page 12.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Course Lunch, Main Dish
Cuisine American
Oven
Baking Pan (7x11 inch)
- 6 slices white bread
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 1 teaspoon prepared yellow mustard
- 1 cup Swiss cheese, shredded
- 3 eggs, lightly beaten
- 1¼ cups milk
- ¾ cup light cream, or half and half cream
- ½ teaspoon salt
- dash black pepper
- dash ground nutmeg
- 1 teaspoon Worcestershire sauce
Brown the sausage in a large non stick pan, cook until lightly browned and cooked through. Drain off fat. Stir in the mustard.
Preheat your oven to 180° C (350° F), grease a 7x11 inch baking pan with butter.
Cut crust off of bread, place slices in a layer in the bottom of the baking pan.
Spoon the sausage evenly over the bread. Sprinkle sausage with cheese.
In a mixing bowl, add the eggs, milk, cream, salt, pepper, nutmeg, and Worcestershire sauce. Whisk together.
Pour egg mixture over the cheese.
Bake for 30-35or until set.
Serve with sides of your choice, enjoy.
Low cost per serving.
Shortcut: Bulk Pork Sausage.