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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.
Source: Nicole B.
Prep Time:15 minutes
Cook Time:1 hour 45 minutes
Total Time:2 hours
Servings: 4
Calories (Estimated): 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
    Brussels sprouts and bacon in a Dutch oven.
  • 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
    Apple chunks on a cutting board.
  • Stir the apple chunks into the Brussels sprouts and bacon mix.
    Brussels sprouts, bacon and apple in a Dutch oven.
  • 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.
    Roasted Brussels sprouts, bacon and apple in a Dutch oven.
  • Transfer the mix to a bowl. Turn down the oven temperature to 325 degrees F.
    Roasted Brussels sprouts, bacon and apple in a bowl.
  • 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
    Fried bread cubes in a Dutch oven.
  • Transfer the bread cubes into the greased baking dish in a single layer. Set aside.
    Bread cubes in a baking dish.
  • Stir the Dijon mustard into the Brussels sprouts, bacon and apple mix.
    2 tablespoons Dijon mustard
    Dijon being mixed into roasted Brussels sprouts.
  • Spoon the mix over the bread cubes. Set aside.
    Brussels sprouts strata before baking.
  • In a large bowl, whisk together eggs, half and half and salt.
    4 large eggs, 1 cup half and half, ¼ teaspoon table salt
    Eggs and milk being whisked in a bowl.
  • Stir in the grated Gruyere cheese.
    4 ounces Gruyere cheese, finely grated
    Cheese and dairy being mixed.
  • Ladle the egg, milk and cheese mix evenly over everything.
    Unbaked strata in a baking dish.
  • 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.

Recipe 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.
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