Cheesy Sausage Strata Name: Sarah Casperson Base: Fort Lewis Recipe: 1/2 lb. sausage meat (pre-cooked can be bought at the deli and saves time) 8 slices white bread cut into 1/2-inch cubes 3/4 lb. shredded Monterey Jack cheese 4 lg. eggs, beaten lightly 1 1/2 c. milk 1/2 tsp. salt 1 tsp. Dijon-style mustard 1/2 tsp. Worcestershire sauce 3 tbsp. butter In a skillet brown the sausage over moderately high heat, breaking it up with a fork, and with a slotted spoon transfer it to paper towels to drain. Brush a 1-quart souffle dish with pam or butter. Layer the ingredients like so: 1/2 bread, 1/3 cheese, sausage, 1/2 bread, 1/3 cheese. In a bowl whisk together the eggs, milk, salt, mustard, and Worcestershire sauce and pour over the strata, and sprinkle with the remaining cheese. Drizzle the top with the melted butter. You can then leave in fridge for later in the week or you can bake. Bake the strata in a preheated 350 degree oven for 50 minutes, or until golden brown and set.