Apple, Onion, and Sausage Breakfast Strata

Ingredients

6 large eggs

1 cup whole milk

1 tbsp nutritional yeast

1 tbsp Dijon mustard

1 tsp kosher salt

1 tsp freshly grated nutmeg

4 cups country-style bread, cut into 1-inch pieces

1 tbsp unsalted butter

3/4–1 lb smoked kielbasa, sliced into 1/2-inch rounds

1 medium onion, diced

2 apples (such as Granny Smith or Honeycrisp), peeled and cut into 1/2-inch wedges

5 oz Gruyère, cut into 1/4-inch cubes

Good-quality honey, for serving

Flaky sea salt, for serving

Preparation

1. Preheat the oven to 350°F. Butter a 2-quart baking dish or a 10-inch cast-iron skillet generously.

2. Note: the bread should be left out overnight to dry before starting this recipe — stale bread absorbs the custard without becoming soggy. Whisk together the eggs, milk, nutritional yeast, mustard, salt, and nutmeg in a large bowl until smooth. Fold in the dried bread with a spatula, pressing gently to submerge. Let soak for at least 15 minutes, turning once halfway through.

3. In a large skillet, melt the butter over medium heat. Add the kielbasa rounds and cook, turning once, until browned on both sides, about 3 minutes. Transfer to a cutting board, leaving all the fat in the pan. Reduce heat to low. Add the onions and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add the apples and cook until just softened, about 3 minutes. Season lightly with salt. Remove from heat and let the mixture cool to room temperature.

4. Add the cooled apple and onion mixture, kielbasa, and Gruyère to the soaked bread and fold together until evenly distributed — do not overmix or the bread will break down. Transfer to the prepared baking dish and press down gently to compact. Bake until deeply golden on top and a skewer inserted in the center comes out clean, 35–45 minutes.

5. Let cool for 5 minutes before cutting. Serve wedges topped with a drizzle of honey and a pinch of flaky sea salt.

Notes

It’s no secret here at It’s Not My Best that apple, onions, and pork are frequently featured together. Breakfast was notoriously missing from that list until now. A lot of the ingredients here can be substituted for more favorable flavors, but don’t forget why you’re making this in the first place — it’s a savory dish and should be respected as such.