EASY BREAKFAST STRATA

Starting this breakfast casserole at night has two advantages: It is ready for the oven when I get up, and I don’t have to deal with dirty dishes first thing in the morning!

—DEBBIE JOHNSON CENTERTOWN, MO

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PREP: 20 MIN. + CHILLING • BAKE: 30 MIN. • MAKES: 12 SERVINGS

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1 pound bulk pork sausage

1 large green pepper, chopped

1 medium onion, chopped

1 loaf (1 pound) herb or cheese bakery bread, cubed

1 cup (4 ounces) shredded cheddar cheese

6 eggs

2 cups 2% milk

1 teaspoon ground mustard

1. In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain.

2. Place bread in a greased 13x9-in. baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk eggs, milk and mustard. Pour over top. Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting.