Farm-Fresh Egg and Sausage Strata

Above is my adaptation of the recipe below for Sausage and Cheddar Cheese Strata found in Bride & Groom First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford. There are so many great turn-to recipes in this cookbook. The buttermilk "Pancakes with Melted Berries" immediately come to mind.

I used eggs from Graceland Farm, Wellshire Farms Turkey Breakfast links and I added caramelized onions and some minced light green medium-heat small peppers (not sure of the name).

Sausage and Cheddar Cheese Strata

Serves 8 to 10

One of our favorite weekend get-togethers that we ever hosted was a "Breakfast for Dinner" party where everyone brought his or her favorite breakfast casserole. We all shared and tasted numerous version- some were prepared with Jiffy cornbread mix, others featured grits and white bread. Some came topped with Swiss cheese, others with Cheddar, and even a few were made with Kraft singles! Our friend Lucy Bowen Taylor brought the winning recipe, which got rave reviews for its creamy, souffle-like texture. Our adaptation of Lucy's strata has become a staple in our households. Make this for Saturday brunch and freeze the leftovers in squares for weekday breakfasts.

1.5 pounds ground breakfast sausage

(12 ounces hot, 12 ounces regular)

4 eggs, beaten

2.5 cups half and half

1 tsp dried sage

3/4 tsp kosher salt

1/4 tsp freshly ground pepper

6 potato bread or other soft white bread slices, brusts removed

2 cups (6 ounces grated extra sharp cheddar cheese

2 tbsp chopped fresh chives, flat leaf parsley, or green onion, both white and green parts

• Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking dish.
• Heat a large skillet over medium-high heat. Put the sausage in the skillet and cook, stirring occasionally, until it is thoroughly browned, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain.
• Whisk together the eggs, half-and-half, sage, kosher salt, and pepper in a medium bowl. Layer the bread in the prepared baking dish and top with the sausage. Pour the egg mixture over the sausage and top with the cheese. Bake until the strate is set in the middle, about 30 minutes. Do not overcook. Let cool for 15 to 20 minutes. Garnish with the chives just before serving.