12 white bread slices, crusts removed and cubed
1 1/2 lb. bulk pork sausage
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1 (2 oz.) jar pimientos, drained
6 eggs
3 c. milk
2 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano

Line a greased 13 x 9 x 2-inch pan with bread cubes; set aside. In a skillet, brown sausage with the onion and pepper; drain. Stir in pimientos; sprinkle over bread. In a bowl, beat eggs, milk, Worcestershire sauce, mustard, salt, pepper and oregano. Pour over sausage mixture. Cover and refrigerate overnight.

Bake, covered, at 325°F for 1 hour and 20 minutes. Uncover and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Yield: 12 to 15 servings.