Bacon and Sausage Strata

 

	1-pound sausage
	½ pound bacon, cut up
	6 slices bread, cubed
	8 ounces shredded cheddar cheese
	4 eggs
	½ teaspoon salt
	½ teaspoon dry mustard
	2 drops Worcestershire sauce
	2 cups milk

Fry bacon and sausage separately, drain and crumble together.

Alternate layers (one each) of bread, meat, and cheese (in that order) in a 9 x 13 buttered glass-baking dish.

Beat eggs and add salt, Worcestershire sauce, dry mustard, and milk. Pour over casserole and cover with foil. Refrigerate overnight.

Remove foil and bake one hour at 325.

NOTE: This recipe is from a Junior League Cookbook from Winter Park, Florida, which I got in 1982. I used to always fix it when I had overnight guests, as it with a bowl of fruit completely took care of breakfast the following morning. And left overs are good heated up in the microwave. Just as a preference, I use Jimmy Dean original sausage (the original recipe calls for hot sausage). This is also one of two strata recipes we have every Christmas at Aysha’s house for the many of us who are there!