Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

Yields: 8-10 servings. 2½ cups herb-seasoned stuffing mix 2 cups cheddar cheese, shredded (more if desired) 1½ pounds of sausage, browned and well drained 4 eggs 2¼ cups milk ¾

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Rosemary and Goat Cheese Strata

Yields: 8-10 servings. 2½ cups herb-seasoned stuffing mix 2 cups cheddar cheese, shredded (more if desired) 1½ pounds of sausage, browned and well drained 4 eggs 2¼ cups milk ¾

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Sausage Brunch Casserole

Having guests for breakfast? Going to brunch at the neighbor’s house? This recipe is perfect for serving a crowd.

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Yields: 8-10 servings.

2½ cups herb-seasoned stuffing mix
2 cups cheddar cheese, shredded (more if desired)
1½ pounds of sausage, browned and well drained
4 eggs
2¼ cups milk
¾ teaspoon dry mustard
1 can cream of mushroom soup
½ cup milk

In buttered 9 x 13-inch baking dish, spread stuffing mix, sprinkle with cheese, and then with sausage.

Beat together the eggs, milk, and dry mustard, and pour over the sausage mixture.

Cover and refrigerate overnight. To bake: Mix soup with ½ cup milk. Pour over casserole and bake 350º for 45-50 minutes.

Let stand for 5 minutes before serving.

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