Savory Sausage and Apple Breakfast Casserole
This Savory Sausage and Apple Breakfast Casserole brings together the natural sweetness of apples with savory sausage and sharp cheddar for a stunning brunch centerpiece. Perfect for meal prep or holiday entertaining, this apple cheddar breakfast strata delivers both nutrition and satisfaction in every bite.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Mixing Bowls
Ingredients
Casserole Base
- 1 pound breakfast sausage mild or spicy, depending on preference
- 2 medium apples Honeycrisp or Granny Smith, cored and diced (about 2 cups)
- 1 medium onion diced (about 1 cup)
- 3 cloves garlic minced
- 8 large eggs
- 1 cup whole milk or unsweetened almond milk for a lighter option
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 6 cups day-old bread cubed (sourdough or whole grain recommended)
- 2 cups sharp cheddar cheese shredded
- salt and freshly ground black pepper to taste
- 2 tablespoons butter for greasing the baking dish
Instructions
- Grease a 9x13-inch baking dish with butter. Cube your day-old bread into roughly 1-inch pieces.
- In a large skillet over medium heat, cook the sausage until browned and crumbly, about 5-7 minutes. Transfer the sausage to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pan.
- Add the diced onion to the remaining fat in the skillet and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the diced apples and cook for another 3-4 minutes until they begin to slightly soften but still maintain some firmness.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, thyme, sage, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
- Spread half of the bread cubes in the prepared baking dish. Layer with half of the sausage mixture, half of the apple-onion mixture, and 1 cup of shredded cheese. Repeat with the remaining bread, sausage, apple mixture, and top with the remaining cheese.
- Pour the egg mixture evenly over the assembled casserole, pressing down gently to ensure all bread cubes are coated. Cover with plastic wrap and refrigerate for at least 30 minutes, though overnight is ideal.
- Preheat your oven to 350°F. Remove the casserole from the refrigerator and let it stand at room temperature while the oven heats.
- Bake uncovered for 45-50 minutes, or until the center is set and the top is golden brown. A temperature probe should read 160°F when inserted in the center.
- Allow the casserole to rest for 10 minutes before serving.
Notes
This casserole can be fully prepared the night before and refrigerated until ready to bake. For a make-ahead convenience, you can also prepare all components separately up to 2 days in advance and assemble before baking.
Store leftovers in an airtight container for up to 3 days. The casserole can also be frozen in individual portions for up to 2 months.
For a healthier version, try using turkey sausage instead of pork, or replace bread with roasted vegetables for a lower-carb option.
Nutrition
Calories: 385kcalCarbohydrates: 26gProtein: 22gFat: 22gSaturated Fat: 9gCholesterol: 185mgSodium: 650mgFiber: 3gSugar: 7gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 15mg
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