Apple, Sausage, and Smoked Cheddar Casserole

Serving Size: 8 Prep Time: 20 mins Cook Time: 30 mins


  • 1 tablespoon olive oil
  • 1 pound uncooked breakfast sausage links
  • 3 cups sourdough bread, cut into 1/2-inch cubes
  • 2 medium firm, fresh Stadelman Apples (peeled, cored, and cut into 1/2-inch chunks)
  • 8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
  • 10 large eggs
  • 1 cup whole or 2% milk
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 scallions, green part only, sliced thin


  1. Arrange a rack in the middle of the oven and heat to 375°F.
  2. Heat the oil in a 10-inch cast iron skillet over medium heat. When shimmering, add the breakfast sausage and cook according to the package instructions. Transfer the sausage to a paper towel-lined plate, and set the skillet aside without draining. When the sausage is cooled, cut on a bias into 1/2-inch-thick slices.
  3. Add the cut sausage, bread, apples, and cheddar to the same skillet you used to cook the sausage. Stir to mix everything together.
  4. Beat the eggs in a large bowl and whisk in the milk, cream, Dijon, salt, and pepper. Pour the eggs into the skillet.
  5. Bake until the eggs are set and top is light golden-brown, 40 to 45 minutes. Let cool for 5 minutes. Top with scallions and serve hot.