Ingredients:

  • 1 pound (454g) breakfast sausage, removed from casings
  • 1 large onion, chopped (approx. 1 cup)
  • 2 Granny Smith apples, peeled, cored, and diced (approx. 2 cups)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • 8 large eggs
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 loaf (approx. 1 pound/454g) crusty bread (such as sourdough or French bread), cut into 1-inch cubes
  • 1 1/2 cups (approx. 170g) shredded cheddar cheese

Instructions:

  1. Brown the sausage in a skillet. Drain off excess grease. Add onion and cook until softened. Add apples, sage, and nutmeg. Season with salt and pepper. Cook until apples are tender. Remove from heat.
  2. In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, garlic powder, salt, and pepper until well combined.
  3. Grease the baking dish. Arrange half of the bread cubes in the bottom of the dish. Top with half of the sausage and apple mixture, and half of the cheese. Repeat layers.
  4. Pour the custard evenly over the bread, sausage, apple, and cheese layers. Gently press down to ensure the bread is soaked.
  5. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This allows the bread to fully absorb the custard.
  6. Preheat oven to 350°F (175°C). Remove plastic wrap and bake for 45-50 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
  7. Let the strata rest for 10-15 minutes before serving.