1 lb bulk turkey sausage
8 slices 100% whole wheat bread, cut into 1-inch cubes
2 cups shredded Gruyère cheese
2 cups chopped plum (Roma) tomatoes (6 medium)
2 cups milk
2 teaspoons dried basil leaves
2 teaspoons Dijon mustard
1/2 teaspoon salt
In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Spread cooked sausage evenly over bread. Sprinkle evenly with 1 1/2 cups of the cheese and the tomatoes.
In medium bowl, beat eggs, milk, basil, mustard and salt with fork or wire whisk; pour over tomatoes. Sprinkle with remaining 1/2 cup cheese. Cover tightly; refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean.
Recipe shared from: http://www.bettycrocker.com/recipes/sausage-cheese-and-tomato-strata/c51e1810-e992-4193-b205-affd69b10ac9