Sausage Fontina And Bell Pepper Strata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
this is a good brunch dish or for a breakfast dinner.... you can change the sausage to a sweet Italian sausage,,, the recipe and photo are courtesy of the Bon Appetit Test Kitchen June 2009 . Photograph by Lisa Hubbard Ingredients:
• 6 large eggs |
• 2 1/2 cups whole milk |
• 2 cups sliced green onions |
• 1/2 cup whipping cream |
• 1/2 cup finely grated romano cheese |
• 2 tablespoons chopped fresh oregano |
• 1/2 teaspoon salt |
• 1 pound hot italian sausages, casings removed |
• 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips |
• 1 1-pound loaf rustic french bread, cut into 1/2-inch-thick slices |
• 2 cups (loosely packed) coarsely grated fontina cheese |
Directions:
1. • Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
2. • Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauté over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
3. • Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
|
|