1 lb bulk breakfast sausage 1 small onion, diced 8 cups (1 in) cubed French or Italian bread 8 eggs 2 cups milk 1 cup shredded cheddar cheese 1⁄2 tsp dried thyme Salt and pepper to taste
In a skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onions and cook for 5 more minutes until translucent.
Spread half the bread cubes in a greased 9x13 baking dish. Top with half of the sausage mixture followed by 1 cup of the cheddar cheese.
Repeat layers with the remaining bread cubes, sausage mixture and cheese.
In a medium bowl, beat eggs and milk together. Stir in thyme, salt and pepper. Pour evenly over top.
Refrigerate, covered, at least 8 hours or overnight.
When ready to bake, preheat oven to 325°F. Bake strata uncovered for 1 hour until puffed and golden brown.
Let stand 10 minutes before cutting into squares and serving warm.