Sausage and apple strata

                Sometimes called overnight casseroles in Texas, stratas make breakfast a breeze because you do most of the preparation the evening before.

Serves 6

• 1 pound (500 gr) uncooked smoky sausage, crumbled or sliced thin
• 2 tart apples, chopped
• 5 eggs
• 1½ cups milk
• 1½ teaspoons dry mustard
• ½ teaspoon salt
• ¼ teaspoon fresh-ground black Pepper
• 1 small loaf good-quality white bread
• 1½ teaspoons dried sage (or 1 tablespoon fresh sage, chopped)
• 1 cup grated Monterey Jack cheese
• 1 cup grated smoked cheddar or medium cheddar cheese

1. Grease a 9- to 10-inch baking dish
2. In a skillet, fry the sausage, add the apple, and sauté over low heat until the apple is soft.
3. Whisk the eggs in a medium bowl, add the milk, dry mustard, salt, and Pepper, and mix well.
4. Cut the bread cut into ½-inch slices.
5. Dip the bread into the milk and egg mixture, and wedge a single layer of the bread into the bottom of the prepared dish.
6. Top it with half of the sausage and apple, the sage, and the cheeses.
7. Pour half of the milk-egg mixture over the assembled ingrédients.
8. Repeat the layering with the remaining ingrédients, concluding with the milk and eggs.
9. Cover the strata, and refrigerate it overnight.
10. Remove the strata from refrigerator about 30 minutes before you want to bake it.
11. Preheat the oven to 350F (175C).
12. Bake the strata 50 to 55 minutes, or until it is puffed, golden, and set in the center.
13. Serve it immediately.

BON APPETIT