Break the Fast

I eat breakfast for pretty much any meal. It’s rather versatile and just plain tastes good. (Made breakfast tacos the other night.) I couldn’t find my favorite frittata recipe that I wanted to use, but this is another favorite. It is seriously good. You can use other cheeses if you wish, but I do like Gruyère in this. Cheddar will work but it is a different flavor; I’d use Swiss instead. And I’d add some garlic in, but I add garlic to nearly everything. You really do have to let this sit for at least 4 hours, if not overnight. This lets the egg soak into the bread so it puffs up. My mom always made a similar meatless strata during lent. (Totally low key white bread and American though.) Add spinach for more veggies. Day old bread (or stale sliced bread) is really best for this.
As for the sausage, definitely use breakfast sausage if you are making it for breakfast. The flavors are best with that. (Like Jimmy Dean or stuff like that. I use store brand because I’m cheap like that.) If you use other sausage, make sure it has a bit of sweetness to it. The spicy stuff really doesn’t work as well. You can also use brats.

Sausage, Gruyère and Onion Strata
6 to 8 servings
If you prefer, you may use chopped, fully cooked smoked sausage instead of fresh sausage. Since that kind of sausage needs no cooking, sauté it with the onion to blend the flavors.
From "The Good Egg," by Marie Simmons (Houghton Mifflin, 2000):

8 ounces breakfast, sweet Italian or other sausage, casings removed
1 tablespoon extra-virgin olive oil, plus additional for the casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus additional to taste
Freshly ground black pepper
5 large eggs
2 1/2 cups milk
6 to 8 thick (1/2-inch) slices firm white sandwich, Italian or French bread, preferably 1 day old
11/2 to 2 cups grated Gruyère cheese (about 6 ounces)
In a large skillet over medium heat, heat the sausage, stirring frequently with a wooden spoon or spatula to crumble it into pieces, until lightly browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a strainer set over a bowl and set aside to drain; discard any fat. Wipe out the skillet.
Return the skillet to medium heat and add the oil. Add the onion and bell pepper and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook for 1 minute. Stir in the parsley, a pinch of salt and a grinding of pepper. Add the sausage and stir to combine. Set aside.
In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add 1 teaspoon salt and a grinding of pepper.
To assemble the strata, lightly coat a 2-quart shallow baking dish with oil. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Spoon the sausage mixture evenly over the bread. Sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, once again cutting them to fit if necessary. Pour the egg mixture evenly over the top, using a spatula to press on the bread so the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic and refrigerate for at least 4 hours or up to overnight.
Preheat the oven to 350 degrees. Uncover the strata and bake until puffed and browned, about 45 minutes.
Per serving (based on 8): 358 calories, 19 gm protein, 18 gm carbohydrates, 23 gm fat, 183 mg cholesterol, 9 gm saturated fat, 781 mg sodium, 1 gm dietary fiber