This delicious fall-flavored Brussels sprouts strata has chunks of juicy apple, crispy bacon, Dijon, fresh sage, sourdough bread and Gruyere cheese. (And in case you're wondering, a strata is a casserole dish that contains a layer of bread and a savory custard.)
My recipe and ingredient notes:
- Many strata recipes call for pure cheese layers but I did something slightly different here: I grated the cheese finely and mixed it directly into the custard, then poured it over the strata. What happens is that the strata acts like a colander that lets the custard and some of the cheese through and keeps some of it to accumulate on top. That way you have a delicious cheese flavor (it reminded me of a cheese souffle) throughout the strata and a more intensely cheesy custard layer on top.
- You'll notice that the roast time for the Brussels sprouts is quite long and that is necessary to draw out enough of their moisture. That ensures that you don't end up with a soggy strata.
- What makes this recipe great is the Dijon mustard and the apple, in my opinion. The Dijon adds a sharp and tangy kick that provides a great contrast to the cheesy baked bread. The apple chunks bring a juicy sweetness that completes the flavor profile.
Full Recipe
Brussels Sprouts Strata with Apple, Bacon and Dijon
This Brussels sprouts strata has the perfect balance of delicious fall flavors from juicy chunks of apple to bacon, Dijon, sage and Gruyere cheese.
Print Pin Rate Servings: 4
Calories: 498kcal
Equipment:
- 8-inch by 8-inch baking dish
- measuring cups and spoons
- cutting board and knife
- Dutch oven
- rubber or silicone spatula
- cheese grater with small holes
- large bowl
- whisk
- ladle
- wire rack
Ingredients:
- 16 small Brussels sprouts, cut into quarters
- 4 slices regular-cut bacon, cut into ½-inch pieces
- 1 large honeycrisp apple
- 2 teaspoons vegetable oil
- 2 ½ cups sourdough bread cubes (1-inch)
- 2 tablespoons roughly chopped fresh sage
- 2 tablespoons Dijon mustard
- 4 large eggs
- 1 cup half and half
- ¼ teaspoon table salt
- 4 ounces Gruyere cheese, finely grated
Instructions:
- Heat the oven to 400 degrees F.
- Grease an 8-inch by 8-inch baking dish with a little bit of vegetable oil. Set aside.
- Add Brussels sprouts and bacon to a Dutch oven.16 small Brussels sprouts, cut into quarters, 4 slices regular-cut bacon, cut into ½-inch pieces
- Transfer to the oven and roast, uncovered, for 30 minutes, stirring everything around halfway through. When you have about 10 minutes left, peel, core and cut the apple into 1-inch chunks.1 large honeycrisp apple
- Stir the apple chunks into the Brussels sprouts and bacon mix.
- Transfer the mix back into the oven and continue to roast until the Brussels sprouts are completely tender and the bacon is almost fully cooked and crispy (about another 30 minutes). Stir everything around halfway through.
- Transfer the mix to a bowl. Turn down the oven temperature to 325 degrees F.
- Add the vegetable oil to the Dutch oven (you don't need to clean it first.) Heat the oil until shimmering, then add the bread cubes and the sage and fry just until the sage is starting to lose its bright green color (about 3 minutes).2 teaspoons vegetable oil, 2 ½ cups sourdough bread cubes (1-inch), 2 tablespoons roughly chopped fresh sage
- Transfer the bread cubes into the greased baking dish in a single layer. Set aside.
- Stir the Dijon mustard into the Brussels sprouts, bacon and apple mix.2 tablespoons Dijon mustard
- Spoon the mix over the bread cubes. Set aside.
- In a large bowl, whisk together eggs, half and half and salt.4 large eggs, 1 cup half and half, ¼ teaspoon table salt
- Stir in the grated Gruyere cheese.4 ounces Gruyere cheese, finely grated
- Ladle the egg, milk and cheese mix evenly over everything.
- Bake, uncovered, until browned on top and firm to the touch in the center (35 to 40 minutes). Cool on a wire rack for 10 minutes before serving.
Notes:
Storage: You can cover the strata with foil and store in the fridge for up to 5 days. Reheat in the oven or in the microwave.
Nutrition:
Calories: 498kcal | Carbohydrates: 28g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 809mg | Potassium: 615mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1370IU | Vitamin C: 68mg | Calcium: 449mg | Iron: 3mg
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