Ingredients:

  • 1 pound (450g) breakfast sausage, removed from casings
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon (5ml) dried Italian seasoning
  • 1/2 teaspoon (2.5ml) garlic powder
  • Salt and freshly ground black pepper to taste
  • 8 large eggs
  • 2 cups (475ml) milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 8 slices white bread, crusts removed, cut into 1-inch cubes
  • 2 cups (225g) shredded cheddar cheese

Instructions:

  1. Brown sausage in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add olive oil, onion, and bell pepper. Cook until softened, about 5-7 minutes. Stir in Italian seasoning and garlic powder. Season with salt and pepper.
  2. In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, nutmeg (if using), salt, and pepper.
  3. Arrange half of the bread cubes in the bottom of the baking dish. Top with half of the sausage mixture and half of the cheddar cheese. Repeat layers with remaining bread, sausage, and cheese.
  4. Pour the egg mixture evenly over the bread and sausage layers, ensuring everything is well soaked. Gently press down with a spatula to help the bread absorb the liquid.
  5. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the bread to absorb the egg mixture.
  6. Preheat oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Bake for 45-55 minutes, or until the strata is puffed and golden brown and a knife inserted into the center comes out clean. Let stand for 10 minutes before serving.