Cookbook author Tammy Algood made a Maple Sausage and Cheese Strata (see recipe below). The recipe is from Tammy's cookbook "The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes", which is available wherever books are sold.
MAPLE SAUSAGE & CHEESE STRATA
Yield: 10 servings
8 slices white sandwich bread, cut in cubes
3 cups frozen diced potatoes
1 pound cooked maple flavored sausage, crumbled
1 sweet onion, peeled and diced
1 green bell pepper, seeded and chopped
2 cups shredded Colby or sharp Cheddar cheese
1 (10.75-ounce) can condensed cream of mushroom or cream of celery soup
2 cups half-and-half
In a lightly greased medium or large slow cooker, layer half the bread, potatoes, sausage, onions, pepper, and cheese. Repeat the layers.
In a mixing bowl, whisk together the eggs, soup, and half-and-half. Pour over the layers, pressing with a spatula to saturate the layers completely. Cover and cook on low for 7 to 8 hours or until the eggs are set. Serve warm.
NOTE: If you don’t have maple sausage, use regular sausage and add 1 tablespoon of pure maple syrup to the egg mixture.