Ingredients

• 2 Tbsp Olive Oil
• 2 C THRIVE Sausage Crumbles
• 1/2 C THRIVE Chopped Onions
• 2 C THRIVE Fuji Apple Slices
• 1 1/2 C THRIVE Chopped Spinach
• 8 C Italian Bread - Cubed
• 1 C THRIVE Shredded Mozzarealla Cheese
• 3/4 C THRIVE Instant Milk, Dry
• 3/4 C THRIVE Scrambled Egg Mix, Dry
• 1 tsp Iodized Salt
• 1/2 tsp Peppercorn
• 1/2 C THRIVE Shredded Parmesan Cheese, rehydradted
• 6 3/4 C Water, Divided

Directions

1. 1. Heat oil in a large skillet over medium heat. Add sausage and onion dry, toast lightly. Add spinach and apple with 1 3/4 cup water. Simmer until water is gone and everything is hydrated. Take off heat and let cool for a few minutes.
2. 2. Generously butter a 3 qt baking dish. Place half of the bread cubes in the dish. Sprinkle half of the mozzarella over the bread and then top with half of the sausage mixture. Repeat layering.
3. 3. Mix Scrambled egg mix and dry milk powder with 5 1/8 cups water in a large bowl. Add salt and peppercorn. Whisk until all lumps are gone. Pour evenly over the strata.
4. 4. Top with Parmesan cheese. Refrigerate the strata, covered with plastic wrap, for at least 2 hours and up to 12 hours.
5. 5. Remove the strata from the refrigerator about 30 minutes before baking to allow it to come to room temperature. Preheat oven to 350 degrees F.
6. 6. Bake the strata, uncovered for about 50 minutes or until puffed, golden brown and cooked through. A thin knife inserted in the middle of the strata should come out clean. If the top browns too quickly, cover with a sheet of aluminum foil. Let strata stand 5 minutes before serving.