Apple Cheddar and Sausage Breakfast Strata is a hearty and flavorful dish that makes the perfect start to any day. This recipe combines layers of rich ingredients like crispy sausage, tender apples, and creamy cheddar cheese, all soaked in a savory egg mixture. It’s a delicious way to brunch with family or friends, and the best part is that it can be prepared the night before.
Why Make This Recipe
Making Apple Cheddar and Sausage Breakfast Strata is a fantastic choice for several reasons. First, it is simple to prepare and perfect for feeding a crowd. You can prepare it the night before, making your morning easier. The combination of apples and cheddar adds a unique twist to traditional breakfast casseroles, making every bite special. Plus, it’s a great way to use up leftover bread!
How to Make Apple Cheddar and Sausage Breakfast Strata
Ingredients:
- 8 large eggs
- 1 cup non-fat or low-fat milk
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped sage
- 1 ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground nutmeg
- 1 pound sourdough sandwich bread, crusts removed and cubed
- 2 apples, peeled, cored, and finely diced
- 1 (12-ounce) package Vermont Smoke & Cure Cider Bratwurst, cut into half rounds
- 8 ounces sharp cheddar cheese, shredded and divided
Directions
- In a large bowl, beat the eggs, milk, Dijon mustard, sage, salt, pepper, and nutmeg together until well blended.
- Coat a large 9 by 13 baking dish with cooking spray.
- Layer half of the cubed bread at the bottom of the casserole dish. Then, add half of the diced apples, half of the sausage, and half of the shredded cheese. Repeat the layers with the remaining bread, apples, and sausage. Save the rest of the cheese in the refrigerator for later.
- Pour the egg mixture evenly over the casserole, ensuring everything is moistened. Cover the dish with aluminum foil and refrigerate for 8 to 12 hours.
- Preheat the oven to 350 degrees Fahrenheit. Bake the casserole, covered, until it is steaming hot and the center starts to puff up, about 50 minutes to 1 hour. Remove the foil, sprinkle the reserved cheese on top, and continue baking until the cheese melts and the top is golden, about 10 to 15 minutes. Let it cool for 10 to 15 minutes before serving.
How to Serve Apple Cheddar and Sausage Breakfast Strata
To serve, slice the strata into squares and place them on plates. You can add a sprinkle of fresh herbs or a dollop of sour cream on top for extra flavor. This dish pairs well with fresh fruit or a light salad for a complete meal.
How to Store Apple Cheddar and Sausage Breakfast Strata
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover and warm in the oven or microwave until heated through.
Tips to Make Apple Cheddar and Sausage Breakfast Strata
- Use a variety of apples for more flavor; Granny Smith or Honeycrisp works well.
- Feel free to add in your favorite vegetables such as spinach or bell peppers.
- You can substitute the bratwurst with other types of sausage or even bacon for a different taste.
- Make sure to let it cool before storing to avoid excess moisture buildup.
Variation
For a vegetarian version, you can skip the sausage or replace it with mushrooms or more vegetables.
FAQs
1. Can I make this dish gluten-free?
Yes, use gluten-free bread in place of sourdough.
2. Can I freeze Apple Cheddar and Sausage Breakfast Strata?
Yes, you can freeze it before baking. Just wrap it well and store it in the freezer for up to 2 months. Thaw in the refrigerator before baking.
3. How long does it take to bake from the fridge?
If it’s refrigerated overnight, it typically takes about the same time to bake, around 50 minutes to 1 hour, depending on your oven. Just keep an eye on it after the first 50 minutes.
Apple Cheddar and Sausage Breakfast Strata
A hearty and flavorful breakfast dish combining layers of crispy sausage, tender apples, and creamy cheddar cheese soaked in a savory egg mixture.
- Total Time: 75 minutes
- Yield: 8 servings 1x
Ingredients
- 8 large eggs
- 1 cup non-fat or low-fat milk
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped sage
- 1 ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground nutmeg
- 1 pound sourdough sandwich bread, crusts removed and cubed
- 2 apples, peeled, cored, and finely diced
- 1 (12-ounce) package Vermont Smoke & Cure Cider Bratwurst, cut into half rounds
- 8 ounces sharp cheddar cheese, shredded and divided
Instructions
- In a large bowl, beat the eggs, milk, Dijon mustard, sage, salt, pepper, and nutmeg together until well blended.
- Coat a large 9 by 13 baking dish with cooking spray.
- Layer half of the cubed bread at the bottom of the casserole dish.
- Then, add half of the diced apples, half of the sausage, and half of the shredded cheese.
- Repeat the layers with the remaining bread, apples, and sausage. Save the rest of the cheese in the refrigerator for later.
- Pour the egg mixture evenly over the casserole, ensuring everything is moistened.
- Cover the dish with aluminum foil and refrigerate for 8 to 12 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the casserole, covered, until it is steaming hot and the center starts to puff up, about 50 minutes to 1 hour.
- Remove the foil, sprinkle the reserved cheese on top, and continue baking until the cheese melts and the top is golden, about 10 to 15 minutes.
- Let it cool for 10 to 15 minutes before serving.
Notes
Add a sprinkle of fresh herbs or a dollop of sour cream on top for extra flavor. Pairs well with fresh fruit or a light salad.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 300mg
