Prep the ingredients
Preheat oven to 350°F (if baking immediately, see note). Grate the Creamy Original Chao Slices, and chop the vegetables and herbs as directed – set aside. Tear up the bread into roughly 2-inch pieces and place in a large mixing bowl. Remove the casings from the Field Roast Smoked Apple Sage Sausages, crumble them into small bite-sized pieces, and add to the big bowl.
Sauté the vegetables
In a skillet over medium heat, add about 1 tablespoon of the butter. Add in the diced onion and garlic, and sauté for 2-3 minutes, until the onion is translucent. Add the sliced mushrooms to the skillet and cook for another 5 minutes, until mushrooms are softened and starting to brown slightly. Transfer the mixture to the big bowl with the bread and Field Roast sausage.
Make the herb butter
Add the rest of the butter to the skillet over low heat, stirring gently. Once melted, add the chopped rosemary, sage, and tarragon to the pan. Simmer very gently for 4-5 minutes, being careful not to fry or burn the herbs. Once the butter is noticeably fragrant, strain off the herbs with a slotted spoon or metal strainer. Pour the herb butter evenly over the bread mixture in the big bowl and mix thoroughly.
Combine all ingredients
Add the milk, grated Chao cheese, salt, and pepper to the big bowl. Shake up the bottle of JUST Egg and pour this in as well. Toss everything together, until evenly coated.
Pour into a baking dish
Lightly grease an oven-proof baking dish (about 8” x 8”) with butter or oil. Pour in the ingredient mixture. Arrange the sliced tomato in a layer over the top of the mixture.
Make it ahead: At this point, you can cover the strata with tin foil and stash it in the fridge overnight (or through the day) until you’re ready to bake it.
Bake the strata
Bake for about 40 minutes – time may need to be adjusted depending on your oven. The strata should be browned and crispy on top, while still moist on the inside. Pull from the oven and let it sit for at least 10 minutes to set, then slice and serve warm.