This is the kind of weekend breakfast magic that makes you want to stay in your PJs just a little longer. My Sausage, Apple & Sage Breakfast Strata is all about cozy, comforting vibes—think savory sausage, sweet apple, and warm sage baked into creamy, custardy bread. It’s a brunch favorite in our home, especially when I want something that feels fancy but lets me sleep in (yep, it’s make-ahead friendly!).
Why You’ll Love This Recipe
Making breakfast feel special doesn’t have to mean waking up early! This strata checks all the boxes whether you’re feeding a brunch crowd or just wanting leftovers that reheat like a dream.
- Cozy fall flavor combo—savory sausage, sweet-tart apple, and earthy sage
- Prep-ahead perfection—assemble the night before, bake in the morning
- Flexible—swap in different breads, cheeses, or herbs
- Feeds a crowd—with minimal effort
- Delicious for breakfast, brunch, or even dinner
Ingredients Breakdown
Essentials
- 1 loaf day-old rustic bread, cubed (about 12 cups, 1-inch dice)
- 1 lb pork sausage (bulk or casings removed)
- 2 medium apples (Granny Smith or Honeycrisp), peeled and chopped
- 2 tablespoons fresh sage, finely chopped
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon maple syrup (optional, for sautéed apples)
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar or Gruyère (optional)
Pro Tips
- Day-old or slightly stale bread works best—it holds up to the custard without going soggy
- Gruyère adds a rich, nutty depth (my personal fave!), but sharp cheddar is a great swap
- Use pork breakfast sausage or spicy Italian sausage depending on your heat preference
- Add a drizzle of honey or maple syrup to the apples for cozy caramel notes
- Fancy it up? Try a sprinkle of goat cheese or roasted butternut squash
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, crumble and brown the sausage until fully cooked and lightly browned, about 6–8 minutes.
- If using onion, toss it in with the sausage and cook until translucent. Drain excess fat, if needed.
- Push sausage to one side of the pan, add 1 tablespoon butter, then stir in chopped apples and sage. Cook 4–6 minutes, until slightly softened. Add a drizzle of maple syrup if desired.
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg.
- Stir in ¾ of the cheese if using, to give the custard an extra creamy flavor.
- In your prepared baking dish, combine the bread cubes, sausage, and apple mixture. Pour the custard evenly over the top. Gently press the bread down so it soaks up the liquid.
- Let it rest for 10–15 minutes, or cover and refrigerate overnight for a make-ahead option.
- If chilled, bring to room temperature while oven preheats. Bake uncovered for 40–50 minutes (55–65 if baking cold) until golden and just set in the middle.
- Let cool 5–10 minutes before serving. Top with extra sage and a touch of maple syrup or applesauce if you’re feeling extra cozy.
Chef’s Tips and Tricks
- Let the bread soak in the custard for at least 10–15 minutes for that perfect creamy texture
- If your top is browning too fast, lightly tent it with foil for the last 15 minutes
- Use a serrated knife for easier slicing once baked
- This strata loves leftovers—slice and reheat for easy weekday breakfasts
Recipe Variations and Serving Suggestions
- Cheese Swap: Fontina, mozzarella, or goat cheese for different textures & flavors
- Herby Twist: Add thyme or rosemary with the sage for more depth
- Sweeter Spin: Add dried cranberries or raisins for a hint of sweetness
- Bread Upgrade: Brioche gives richness, while sourdough adds a slight tang
- Entertaining Hack: Serve with a citrusy green salad and mimosas
- Comfort Pair: Warm it up with a cup of apple cider or a maple latte
FAQs
Can I freeze this strata?
Yes! Bake it, let it cool completely, then wrap tightly and freeze. Reheat slices in a 350°F oven for 20–30 minutes or until warmed through.
What kind of bread works best?
Any hearty, crusty bread like rustic Italian, French, sourdough, or even ciabatta works! Avoid soft sandwich loaves—they can become mushy.
Can I make it dairy-free?
Yes—but the texture will be less rich. Use a dairy-free milk like oat or almond and swap heavy cream with full-fat coconut milk or an unsweetened dairy-free creamer.
Recipe Card
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour, 10 minutes (with rest time)
Ingredients:
- 1 loaf day-old rustic bread, cubed
- 1 lb pork sausage
- 2 apples, peeled and chopped
- 2 tbsp fresh sage, chopped
- 8 eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar or Gruyère (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1–2 tbsp maple syrup (optional)
- 2 tbsp unsalted butter
Instructions:
- Preheat oven to 350°F and butter a 9×13-inch baking dish.
- Brown sausage (and onion, if using) in a skillet. Add apple, sage, and cook until just softened.
- Whisk eggs, milk, cream, salt, pepper, nutmeg, and cheese in a large bowl.
- Toss bread with sausage mixture in dish. Pour custard over. Let soak 15 minutes (or refrigerate overnight).
- Bake 40–50 minutes until golden and set. Rest 10 minutes before serving.
Nutrition: 350–450 calories per serving
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @thekitchensaid with your delicious results. Let’s keep making everyday meals just a little more magical!
