6 English muffins, split
1 lb fresh country sausage
1/2 cup (2 ounces) shredded Swiss cheese
2 1/2 cups milk
4 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper or Tabasco sauce
5 large eggs
Brown and crumble sausage. Drain.
Cut each muffin half into 6 wedges. Arrange half of muffin wedges in bottom of an 8-inch square baking dish coated with cooking spray. Top with sausage. Sprinkle with half of cheese. Arrange remaining muffin wedges over cheese. Top with remaining cheese.
Combine milk and the remaining ingredients, stirring with a whisk until blended. Pour milk mixture over muffin mixture. Cover and refrigerate 8 hours or overnight.
Preheat oven to 325°.
Uncover strata and bake at 325° for 1 hour or until a knife inserted in center comes out clean. Let stand 15 minutes before serving.
--Adapted from Cooking Light magazine