Sausage, Gruyere and Onion Strata |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A staff favourite from the Washington Post. Orginal source, The Good Egg , Marie Simmons. Ingredients:
8 ounces italian sausage, casings removed |
1 tablespoon extra virgin olive oil, plus |
additional extra virgin olive oil, for casserole |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1 clove garlic, minced |
2 tablespoons chopped fresh flat-leaf parsley |
1 teaspoon kosher salt, plus |
additional kosher salt, to taste |
fresh ground black pepper |
5 large eggs |
2 1/2 cups milk |
6 -8 slices day-old italian bread or 6 -8 slices french bread (1/2-inch) |
6 ounces grated gruyere cheese |
Directions:
1. Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
2. Strain sausage of fat, and set aside.
3. Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
4. Add garlic and cook for another minute.
5. Stir in parsley, salt, and a good grind of black pepper.
6. Add sausage and stir to combine; set aside.
7. In a large bowl, whisk eggs until foamy.
8. Add milk and blend.
9. Add 1 teaspoon salt and a grind of black pepper.
10. To assemble: lightly coat a 2 quart shallow baking dish with oil.
11. Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
12. Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
13. Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
14. Top with remaining cheese.
15. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
16. Preheat oven to 350-degrees.
17. Uncover strata and bake until puffed and browned, about 45 minutes.
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