Ingredients

• 6 large eggs
• 2 cups half and half
• 3 tablespoons butter
• 1 cup chopped onion
• 3 Yukon Gold potatoes, medium dice
• 1 lb chicken basil sausage, cooked off and drained
• 1 garlic clove, minced
• 1red bell pepper small dice
• 2 tablespoons chopped fresh parsley
• 2 T fresh basil, chopped
• 1 teaspoon chopped fresh thyme
• 8 cups 1-inch bread cubes French bread
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• ½ cup grated gruyere cheese
• 1/2 cup freshly grated Parmesan cheese

Directions

Butter medium casserole dish. Whisk eggs and half and half in medium bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add onion and potatoes sauté until soft, about 10 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in parsley and thyme. Transfer mixture to large bowl. Add sausage and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined. Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.

Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour. Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.