American breakfast sausage can be used as an accent in a sweet dish or as the star of a savory dish. In this strata, a touch of sweetness comes from the fruit and maple syrup, and the sausage balances them nicely.
6 large eggs
21/2 cups whole milk
2 tablespoons pure maple syrup
2 teaspoons dried sage
3/4 teaspoon ground cinnamon
Pinch of freshly ground nutmeg
Salt and freshly ground black pepper to taste
1 cup grated Monterey Jack
1/2 cup raisins
1/2 pound loaf French or Italian bread, cut into 1/2-slices
1 tablespoon vegetable oil
3/4 pound bulk Turkey, Apple and Sage Sausage, American Breakfast Sausage, Breakfast Sausage with Dried Fruit, or purchased sausage
2 tablespoons unsalted butter
1 small onion, peeled and diced
1 large McIntosh or Golden Delicious apple, peeled, cored, quartered, and chopped
Vegetable oil spray
1. Preheat the oven to 350°F, and grease a 9x13-inch baking pan with vegetable oil spray.
2. Combine eggs, milk, maple syrup, sage, cinnamon, nutmeg, salt, and pepper in mixing bowl, and whisk well. Stir in cheese and raisins. Arrange bread in the prepared pan, and pour egg mixture over them, pressing down so that the bread will absorb the liquid.
3. Heat oil in a large 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 add to bread mixture. Discard sausage grease.
4. Return the skillet to the stove, and reduce the heat to medium. Add butter and onion. Cook, stirring frequently, for 2 minutes. Add apple, and cook, stirring frequently, for 3 minutes, or until apple softens. Stir contents of the skillet 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.