2 lb. ground pork sausage, 1 hot, 1 mild
2 tsp. dry mustard
12 slices egg bread, crusts trimmed, cubed
1/2-1 lb. Cheddar cheese, grated
6 eggs, beaten
3 c. milk
1 tbsp. Worcestershire sauce
Salt & pepper to taste

Pork sausage preferably Alean brand, e.g. Bird farm.

Fry sausage and drain grease. Stir in dry mustard. In a greased 9 x 13 inch baking dish alternate bread, sausage and cheese ending with cheese.

Mix eggs, milk and Worcestershire sauce. Season to taste, remembering that both the sausage and cheese are somewhat salty. Pour over bread mixture and moosh down slightly. Cover and refrigerate overnight.

Bring to room temperature. Bake 30 minutes, covered, and then 30 minutes uncovered at 350 degrees. This is obviously a strata, not a qiuche, but it has become and Easter breakfast tradition with the family and this is the name that stuck.

This dish goes well for brunch, luncheon, or a light supper. The variations are endless. Try chopped green chilies with Monterey Jack and Cheddar, crab or shrimp with green onions or mushrooms. Be creative! Serves 8.