Ingredients:

  • 1 pound (450g) breakfast sausage, removed from casings
  • 1 large onion, chopped (about 1 cup or 150g)
  • 1 red bell pepper, chopped (about 1 cup or 150g)
  • 1 tablespoon olive oil
  • 1 loaf (1 pound/450g) day-old bread (such as French or Italian), cut into 1-inch cubes
  • 2 cups (200g) shredded sharp cheddar cheese
  • 1/4 cup chopped fresh parsley (optional)
  • 8 large eggs
  • 3 cups (720ml) milk (whole or 2%)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)

Instructions:

  1. Brown the sausage in a large skillet over medium heat. Drain any excess grease. Add the onion and bell pepper and sauté until softened.
  2. In the prepared baking dish, layer half of the bread cubes, then half of the sausage mixture, and half of the cheese. Repeat layers. Sprinkle with parsley (if using).
  3. In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg (if using).
  4. Slowly pour the custard evenly over the bread and sausage mixture, pressing down gently to ensure the bread is saturated.
  5. Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
  6. Preheat oven to 350°F (175°C). Uncover the baking dish and bake for 45-55 minutes, or until the strata is puffed and golden brown, and a knife inserted into the center comes out clean.
  7. Let the strata rest for 10 minutes before slicing and serving.