2 lbs. bulk pork sausage
1/4 c. finely chopped green bell pepper
1/4 c. finely chopped sweet red bell pepper
2 tsp. yellow prepared mustard
12 slices white bread (crust removed)
1 lb. Swiss cheese (shredded)
6 lg. eggs
4 c. milk
1 tsp. Worcestershire sauce
1/8 tsp. ground black pepper
1/8 tsp. ground nutmeg
1/4 tsp. salt

The day before serving, prepare strata. Grease a 13x9 baking pan. In large skillet, saute sausage and peppers until sausage is well browned. Drain off fat well. Stir mustard into sausage mixture.

Arrange bread in bottom of baking pan. Top with sausage mixture and cheese.

In large bowl, lightly beat eggs. Beat in milk, Worcestershire sauce, pepper, nutmeg and salt. Pour over layers in baking pan. Cover tightly and refrigerate overnight. Next day, heat oven to 350 degrees. Bake uncovered 40-50 minutes. Serve immediately.