Recipe

Sausage Fontina And Bell Pepper Strata Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 5 months, 2 weeks ago 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 Prep:35m Cook:60m Servings:8	Peetabear
	strata eggs sausage cheese easy

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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

• 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.

• 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.

• 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.

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