1 lb. bulk pork sausage
8 slices wheat bread
1/3 c. tomato paste
1 1/2 tsp. dry basil, crushed
8 oz. Mozzarella cheese slices
3 eggs, slightly beaten
2 c. milk
1/2 tsp. salt

In skillet break up and fry sausage, cook slowly, uncovered 15 to 20 minutes; drain well. Place 4 slices in bottom of 8 x 8 inch baking dish. Combine tomato paste and basil. Spread over bread in pan. Place half of cheese slices over. Spoon all the sausage over cheese. Place remaining cheese and sausage on top with remaining bread slices. Trim bread crusts off if needed to fit pan. In bowl, combine eggs, milk and salt, blend well. Pour over bread in pan. Cover. Refrigerate several hours or overnight. Bake uncovered 350 degrees 45 minutes or until puffed and set. Serves 6 to 8.