Sausage Strata for Two

SERVES 2
TIME 1 hour
Why This Recipe Works
We were after a hearty one-pan breakfast strata for two that combined elements of both sweet and savory breakfasts. We used an 8-inch nonstick skillet to brown hot breakfast sausage with some fresh sage and then tossed it with shredded cheddar and torn brioche soaked in a custard made of eggs, milk, and just a tablespoon of maple syrup. We favored brioche for its eggy richness and maple syrup for the welcome sweetness it brought to the savory mix. We piled everything back into the skillet and baked it until beautifully puffed and golden.
Ingredients:
¾ cup whole milk
3 large eggs
1 tablespoon maple syrup
¼ teaspoon table salt
¼ teaspoon pepper
4 ounces brioche, torn into 1-inch pieces (3 cups)
4 ounces sharp cheddar cheese, shredded (1 cup)
6 ounces hot bulk pork breakfast sausage
1 teaspoon minced fresh sage
Before You Begin
Two small brioche rolls should yield the 4 ounces needed for this recipe. For a less spicy dish, substitute regular pork sausage for the hot. We like the sweetness that maple syrup adds here, but you can omit it for a more savory strata. If you don’t have an 8-inch ovensafe nonstick skillet, cook the sausage in a 10-inch skillet and assemble and bake the strata in a greased 9-inch pie plate.
Instructions:
Adjust oven rack to middle position and heat oven to 375 degrees. Whisk milk, eggs, maple syrup, salt, and pepper together in large bowl. Add brioche and cheddar and stir to combine; set aside.
Cook sausage in 8-inch ovensafe nonstick skillet over medium heat until browned, about 8 minutes, breaking meat into small pieces with spoon. Add sage and cook until fragrant, about 30 seconds. Transfer to bowl with brioche mixture and stir to combine.
Transfer strata mixture to now-empty skillet and smooth into even layer. Bake until puffed and lightly browned, about 30 minutes (strata will puff above rim of skillet). Let rest for 10 minutes. Serve.
TO MAKE AHEAD: At end of step 2, strata mixture can be transferred to greased 9-inch pie plate, covered with plastic wrap, and refrigerated for up to 24 hours. Bake in pie plate.