Preheat a large skillet over medium-high heat with 2 turns of the pan with EVOO, about 2 tablespoons. Add in breakfast sausage, thyme and sage, and cook until crisp and golden brown. Let cool.
With 1 tablespoon of butter, generously grease a 9x13” casserole dish. In the dish, toss the sausage and herb mixture with cubed bread, pecans and apples.
In a large mixing bowl, combine the eggs, 1/2 cup maple syrup, milk, cinnamon, nutmeg and salt, and whisk until blended. Pour over the bread and sausage mixture, making sure it’s covered evenly. Cover with foil and place in the refrigerator overnight.