8 large eggs
1 C nonfat or low-fat milk
2 tsp Dijon mustard
2 tsp chopped sage
1¼ tsp salt
¼ tsp ground white pepper
¼ tsp ground nutmeg
1 lb sourdough sandwich bread crusts, removed and cubed
2 apples, peeled, cored and finely diced
12-oz pkg bratwurst or smoked sausage, cut into half-rounds
8 oz sharp Cheddar cheese, shredded and divided
Beat eggs, milk, mustard, sage, salt, pepper and nutmeg in a large bowl. Coat a large 9-by-13-inch baking dish with cooking spray.
Layer half the cubed bread into the casserole dish. Top with half the apple, half the sausage and half the cheese. Top with the remaining bread, apple and sausage. Reserve the remaining cheese in the refrigerator.
Pour the egg mixture over the casserole, moistening evenly. Cover with aluminum foil and refrigerate 8 to 12 hours.
Preheat oven to 350 degrees. Bake casserole, covered, until it is steaming hot and the center is starting to puff, 50 minutes to 1 hour. Remove foil, top with the reserved cheese and continue baking until the cheese is melted and the top is golden, 10 to 15 minutes. Let cool 10 to 15 minutes before serving. Recipe and photo courtesy of healthyseasonalrecipes.com.