One of the reasons that I love strata’s is that they are so versatile and you can easily change of any of the ingredients to make it your own. This morning, we had gone to dinner the night before and had left over crab dip. (I was visiting my dad in Maryland, and they always have the freshest lump blue crab. This dip was a cream cheese-type dip, with chunks on top. However, we had so many tapas, we didn’t finish this one.) 
Dad, per usual, was heading out of town, so this is a perfect way to use up what you have: eggs, almost old bread, and in this case: crab dip, sausage, multi-grain bread, and mozzarella.
Other bonus of making this dish? Mix and bake… then you’re done!
(note: It can be made ahead of time. Just prepare, put in fridge, and the next morning, allow to sit out on the counter around 20 minutes, then begin baking!)
Ingredients:
6 large eggs
2 cups milk
¼ tsp ground nutmeg
¼ tsp cayenne pepper
¼ tsp salt (adjust to taste)
2-3 cups leftover bread, torn into 1-inch pieces
1 cup crab dip, warmed
1 cup crumbled sausage
½ cup mozzarella cheese, shredded
Directions:
Butter/Spray your baking dish. Preheat oven to 350 degrees F.
Whisk the eggs, milk, nutmeg, cayenne, and salt in a bowl.
In the baking dish, layer the torn bread, sausage, and crab dip.
Pour egg mixture over top of bread. Top with shredded cheese.
Cover with foil and bake for 35 minutes. Uncover and bake for 15 more minutes, until the strata is set (puffed up) and golden brown around the edges. 
Let cool for 10 minutes before serving. 
Roast 'n Relish 