FONTINA, BELL PEPPER AND SAUSAGE STRATA

FONTINA, BELL PEPPER AND SAUSAGE STRATA (for eight)

Eggs, strata with bell pepper, fontina and sausage 1 Eggs, strata with bell pepper, fontina and sausage 2

6 large eggs

2-½ cups whole milk

2 cups sliced green onions

½ cup whipping cream

½ cup finely grated Romano cheese

2 tablespoons chopped fresh oregano

½ teaspoon salt

1 pound hot Italian sausages, casings removed

1 large red bell pepper, halved, seeded, and cut into ½ inch wide strips

one 1 pound loaf rustic French bread, cut into ½ inch thick slices

2 cups (loosely packed) coarsely grated Fontina


  1. Preheat oven to 350*. Butter a 13 x 9 x 2 inch ceramic or glass baking dish.  Whisk first 7 ingredients in a large bowl and sprinkle generously with pepper.  Set aside.
  2. Place sausage in a large nonstick skillet and push to one side. Add bell pepper to other side of skillet.  Saute over high heat, breaking up sausage with a fork, until sausage is cooked through and bell pepper is browned 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 the sausage pepper mixture.  Repeat layering.  Let stand for 20 minutes, occasionally pressing bread to submerge.  Bake strata until puffed and brown, about 1 hour.  Cool slightly.

 

from Bon Appetit Magazine, June, 2009

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