Directions

1. 1

   Coat a large non-stick skillet with cooking spray and heat over medium-high heat. Add the turkey sausage patties and cook, breaking them into bite-sized pieces as they cook, until browned and cooked through (approximately 3-4 minutes). Transfer the cooked sausage to a plate.

2. 2

   In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat for 1 minute until fragrant and softened. Remove from heat and stir in the cooked turkey sausage.

3. 3

   In a medium bowl, whisk together the whole egg, egg whites, almond milk, fresh basil, dried thyme, salt, and black pepper until well combined.

4. 4

   Coat a 9x13-inch baking dish with cooking spray. Arrange half of the cubed Italian bread evenly across the bottom of the dish.

5. 5

   Layer half of the cooked turkey sausage and onion mixture over the bread. Sprinkle half of the Swiss cheese over this layer.

6. 6

   Arrange half of the sliced tomatoes over the cheese layer.

7. 7

   Add the remaining bread cubes as the second layer.

8. 8

   Top with the remaining turkey sausage mixture, then the remaining Swiss cheese, and finally the remaining tomato slices.

9. 9

   Pour the egg and almond milk custard mixture evenly over the entire strata, pressing gently on the bread to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight (this allows the bread to soak up the custard).

10. 10

    Preheat the oven to 350°F. Remove the strata from the refrigerator and uncover it. Bake for 50-60 minutes, until the top is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs. The eggs should reach an internal temperature of 160°F.

11. 11

    Remove from the oven and let the strata rest for 5-10 minutes before serving. This allows it to set slightly and makes for easier portioning.