Ingredients:

  • 1 pound (450g) breakfast sausage, removed from casings
  • 1 large (170g) onion, chopped
  • 2 medium (300g) Granny Smith apples, peeled, cored, and diced
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1 loaf (approx. 1 pound/450g) day-old sourdough or crusty bread, cubed
  • 8 large eggs
  • 3 cups (710ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon (5ml) Dijon mustard
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • 2 cups (225g) shredded sharp cheddar cheese, divided

Instructions:

  1. Brown sausage in a large skillet, breaking it up with a spoon. Remove sausage from skillet and set aside.
  2. Add olive oil to the skillet, then sauté the onion until softened and translucent. Add the diced apples, nutmeg, and cinnamon. Cook until the apples are slightly softened. Season with salt and pepper.
  3. Return the cooked sausage to the skillet with the apples. Stir to combine and remove from heat.
  4. Arrange the cubed bread in the prepared 9x13 inch baking dish.
  5. Spread the sausage and apple mixture evenly over the bread in the baking dish. Sprinkle 1 1/2 cups (170g) of cheddar cheese over the sausage and apple mixture.
  6. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper until well combined.
  7. Slowly pour the custard mixture evenly over the bread, sausage, and cheese in the baking dish. Gently press down on the bread to ensure it's soaked with the custard.
  8. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
  9. Preheat oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Sprinkle the remaining 1/2 cup (55g) of cheddar cheese over the top.
  10. Bake for 45-55 minutes, or until the strata is puffed, golden brown, and set. A knife inserted into the center should come out clean. Let cool slightly before serving.