Apple & Cheddar Breakfast Strata

Sweet autumn apples, sharp cheddar, fresh sage, and spinach come together in this savory breakfast strata. Whole-grain bread and eggs create a hearty, satisfying bake that's perfect for a leisurely fall breakfast or an easy brunch you can make ahead. ⁠ ⁠ ⁠⁠INGREDIENTS 5 ounces whole-grain bread, cut into 1-inch cubes ⁠1 tablespoon olive oil ⁠1/2 yellow onion, thinly sliced ⁠1 apple, peeled, cored, and diced ⁠1/2 tablespoon fresh sage, finely chopped ⁠1 cup baby spinach, roughly chopped ⁠5 eggs ⁠1 cup low-fat milk ⁠1/2 teaspoon Dijon mustard ⁠1/4 teaspoon salt ⁠1/8 teaspoon black pepper ⁠1/2 tablespoon fresh thyme leaves ⁠1 cup sharp cheddar cheese, shredded  ⁠ ⁠ ⁠⁠⁠⁠⁠INSTRUCTIONS

1. Spread the bread cubes on a sheet pan and allow them to dry uncovered for several hours, or toast in a 300 F oven for 10–12 minutes until lightly crisp.

2. Heat olive oil in a large sauté pan over medium heat.

3. Add onion and cook for 5–7 minutes, until softened and lightly caramelized.

4. Add diced apple and sage. Cook for another 3–4 minutes, just until the apple begins to soften.

5. Add spinach and cook until just wilted. Remove from heat.

6. Whisk together eggs, milk, Dijon, salt, pepper, and thyme.

7. Lightly grease an 8 × 8-inch baking dish.

8. Layer half of the bread cubes on the bottom.

9. Add half of the apple-onion mixture and half of the cheddar.

10. Repeat with the remaining bread, apple mixture, and cheese.

11. Pour the egg mixture evenly over everything.

12. Press gently with a spatula to help the bread absorb the custard.

13. Cover and refrigerate for at least 2 hours, preferably overnight.

14. Remove from the refrigerator about 30 minutes before baking.

15. Preheat oven to 350 F.

16. Bake uncovered for 40–45 minutes, until puffed and the center is set.

17. Rest for 10 minutes before cutting. ⁠ ⁠

⁠⁠⁠⁠⁠NOTES ⁠ ⁠⁠Nutrition may vary depending on ingredients used.