Breakfast the good stuff . . .

Usually during the holidays for breakfast or brunch I whip up this egg dish that seems to be enjoyed by most everyone. It was a recipe that a friend of mine brought to a brunch at work (St. Vincent's) over 22 years ago and I have been making it for Christmas morning and Easter brunch ever since. This year for Easter we are going someplace for early dinner, so I'm not making the big breakfast as usual. I thought I would share the recipe with you.

It's best served with a side of fruit salad, small sweet roll and a tall icy Mimosa! Maybe now you can enjoy it for years to come too!

Do Ahead Sausage Strata

8 slices of bread (cubed) - English Muffin bread is preferred

2c. shredded cheddar cheese

1 1/2 lbs link sausage, cut up

4 eggs

2 1/4c milk

1 can cream of mushroom soup

1/2c. milk

Place cubed bread in the bottom of a greased 8X12 baking pan. Top with shredded cheese. Brown sausage pieces and drain. Place cooked sausage on top of cheese. Beat eggs with milk and pour evenly over the top. Cover with plastic wrap and refrigerate overnight. The next day remove plastic wrap, dilute cream of mushroom soup with 1/2c milk and pour over the top evenly. Bake at 300 degrees for about 1 1/2hrs until center is set. Remove from oven and let set for 5 minutes before serving.