Savory Breakfast Strata

Adapted from Stop and Smell the Rosemary (Junior League of Houston)

~from Savoring Time in the Kitchen

Serves 6-8

5 cups cubed day-old bread (I bought a large French boule which I sliced and cut into large cubes)

4 links Italian turkey sausage, casings removed, browned, and crumbled.

1/4 cup chopped sun-dried tomatoes packed in oil, oil-reserved

1/2 cup chopped onion

1 to 2 tablespoons chopped fresh rosemary

4 to 6 ounces Monterey Jack cheese, shredded (1 to 1-1/2 cups)

6 large eggs

1-1/2 cups milk

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 teaspoon dry mustard

1/4 teaspoon ground nutmeg (optional)

Spray a 9-inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle cooked sausage evenly over bread cubes. Pour 1 tablespoon reserved sun-dried tomato oil into skillet. Add onions and sauté until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well blended. Pour egg mixture over casserole. Cover (hint - spray aluminum foil with non-stick spray first). Refrigerate 8 to 10 hours or overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Uncover casserole. Bake 30 to 45 minutes, or until set.

Note: I increased the recipe by 1/2 and used a 9-1/2 by 13 inch casserole dish.