I call this Southern breakfast strata because we used to make something like this growing up using a Southern Living recipe. I couldn’t find the recipe, so I used the force and came up with this one.
Since you have to let it sit overnight, it’s perfect to serve when guests stay over. You can make it before they arrive, pop it in the oven when you’re making coffee, and an hour later you have a wonderful breakfast that couldn’t be easier.
1 pound bulk breakfast sausage
1 medium onion, chopped
2 apples, diced (you can leave the skin on)
10 ounces stale multigrain bread, cut into 1-2 inch cubes
6 eggs, beaten
2 cups milk
2 cups shredded cheddar
In a large skillet, cook the breakfast sausage, breaking it up with a spoon as it cooks. Once it’s fully cooked through, add the onions and the apples and cook until tender. Remove from heat and cool completely
Butter a large 9×12 baking dish. Add the bread, cheese and sausage mixture, tossing until combined. Mix the eggs and the milk and pour over the bread mixture.
Cover, then weight the top. I used a small cutting board that fits inside the edges of the pan and put 2 large cans of tomatoes on top. Refrigerate overnight.
Preheat oven to 375 degrees. Uncover the strata and place in the oven. Cook for 50-60 minutes, until it’s puffed and the top is browned. Remove from oven and let stand for at least 10 minutes before serving.
Cut into 12 pieces and serve.