The cornbread base makes this a more home-y strata than most. Accompany it with some fried green tomatoes.
6 large eggs
21/2 cups whole milk
Salt and freshly ground black pepper to taste
1 tablespoon dried sage
1 cup grated Monterey Jack
6 cups finely diced cornbread
1 tablespoon olive oil
1/2 pound bulk American Breakfast Sausage or purchased sausage
3 tablespoons unsalted butter
1 medium onion, peeled and diced
1 green bell pepper, seeds and ribs removed, and finely chopped
1 carrot, peeled and finely chopped
1 celery rib, rinsed, trimmed, and finely chopped
Vegetable oil spray
1. Preheat the oven to 350°F, and grease a 9 x 13-inch baking pan with vegetable oil spray.
2. Combine eggs, milk, salt, pepper, and sage in mixing bowl, and whisk well. Stir in cheese. Arrange cornbread pieces in the prepared pan, and pour egg mixture over them, pressing down so that bread will absorb liquid.
3. Heat oil in a medium skillet over medium-high heat. Crumble sausage into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and discard fat from the skillet.
4. Reduce the heat to medium, and heat butter. Add onion, bell pepper, carrot, and celery. Cook, stirring frequently, for 5 to 7 minutes, or until vegetables soften. Stir vegetables and sausage into bread mixture.
5. Cover the baking pan with aluminum foil, and bake in the center of the oven for 30 minutes. Remove the foil, and bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned. Allow to rest for 5 minutes, and then serve.
Note: The strata can be prepared for baking up to a day in advance and refrigerated, tightly covered. Add 10 minutes to the covered baking time if the strata is cold. Also, the strata can be baked up to 3 days in advance; reheat it in a 325°F oven, covered, for 20 to 25 minutes, or until hot.