Cheesy Tomato and Sausage Strata

Ingredients

• 1 lb. hickory-smoked sausage (such as Conecuh), halved lengthwise and sliced ½ inch thick
• 2 cups grape or cherry tomatoes
• 1 small (8-oz.) yellow onion, chopped (1 cup)
• 1 (1-lb.) hearty bakery-style bread loaf, cut into 1-inch cubes (about 9 cups)
• ¼ cup chopped fresh parsley, divided
• 8 large eggs, lightly beaten
• 2½ cups whole milk
• 8 oz. shredded Italian blend cheese (about 2 cups), divided
• 1 (6.5-oz.) container garlic-and-herb spreadable cheese (such as Alouette), divided

Instructions

1. 1Warm a large skillet over medium-high heat. Toss in the sliced sausage and cook for about 5 minutes until it starts to brown, stirring occasionally.
2. 2Stir the tomatoes and chopped onion into the skillet. Continue cooking for another 5 minutes until the onions soften and the tomatoes burst, then take the pan off the heat.
3. 3Combine the cooked sausage mixture, bread cubes, and 2 tablespoons of chopped parsley in a large mixing bowl.
4. 4Whisk the eggs, milk, 1 cup of the shredded Italian cheese, and half of the spreadable garlic and herb cheese together in a separate bowl. Pour this liquid over the bread mixture and toss gently to coat everything.
5. 5Transfer the coated bread mixture into a lightly greased 13 by 9-inch baking dish. Pour any liquid left in the bowl evenly over the top.
6. 6Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or up to 12 hours.
7. 7Preheat your oven to 375°F. Remove the foil from the baking dish, scatter the remaining 1 cup of shredded cheese over the top, and add small dollops of the leftover spreadable cheese.
8. 8Put the foil back on the dish and set it on a rimmed baking sheet. Bake for about 40 minutes until the center is nearly set.
9. 9Take off the foil and bake for another 15 to 20 minutes. The top should be golden brown and a knife inserted into the center should come out clean with no runny egg. Let the dish rest at room temperature for 15 minutes.
10. 10Garnish the baked strata with the remaining 2 tablespoons of fresh parsley just before serving.

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