Country Strata With Sausage Fontina And Rosemary Recipes

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SAUSAGE, FONTINA, AND BELL PEPPER STRATA



Sausage, Fontina, and Bell Pepper Strata image

Make and share this Sausage, Fontina, and Bell Pepper Strata recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 11

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 lb hot Italian sausage, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide strips
1 lb loaf of rustic French bread, cut into 1/2-inch thick slices
2 cups loosely-packed coarsely grated Fontina cheese

Steps:

  • Preheat oven to 350 degrees. Butter 13x9x2" ceramic or glass baking dish.
  • Whisk first 7 ingredients in a large bowl; sprinkle generously with pepper. Set aside.
  • Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute 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 for 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Nutrition Facts : Calories 677, Fat 43.5, SaturatedFat 20.4, Cholesterol 275.6, Sodium 1382.9, Carbohydrate 38.1, Fiber 2.9, Sugar 6.4, Protein 32.6

BREAKFAST STRATA WITH COUNTRY SAUSAGE



Breakfast Strata with Country Sausage image

Categories     Bread     Breakfast     Bake     Sausage

Yield serves 8

Number Of Ingredients 13

1 tablespoon canola oil, plus more for the dish
1/2 pound bulk pork or turkey country sausage
1 onion, preferably Vidalia, chopped
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
2 cloves garlic, very finely chopped
2 baguettes, cubed
1/2 cup grated Parmigiano-Reggiano cheese (about 1 1/2 ounces)
6 large eggs
2 1/2 cups whole milk
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

  • Brush a large gratin dish with some of the oil.
  • To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
  • Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
  • Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
  • Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

SAUSAGE, FONTINA, AND BELL PEPPER STRATA



Sausage, Fontina, and Bell Pepper Strata image

Provided by Bon Appétit Test Kitchen

Categories     Egg     Breakfast     Brunch     Bake     Sauté     Christmas     Quick & Easy     Mother's Day     Father's Day     Lunch     Sausage     Bell Pepper     Fontina     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 11

6 large eggs
21/2 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

Steps:

  • 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. Sauteacute; 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 sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

COUNTRY STRATA WITH SAUSAGE, FONTINA AND ROSEMARY



Country Strata With Sausage, Fontina and Rosemary image

Make and share this Country Strata With Sausage, Fontina and Rosemary recipe from Food.com.

Provided by Chef mariajane

Categories     Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

8 ounces turkey sausages, casings removed
1 tablespoon extra virgin olive oil
1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
1/2 loaf egg bread (preferably day-old) or 1/2 loaf country bread, cut into 1/2-inch thick slices (preferably day-old)
1 tablespoon fresh rosemary, chopped
2 cups heavy cream
1/8 cup half-and-half
8 eggs
1 1/2 teaspoons sea salt
1 teaspoon fresh ground black pepper
2 tomatoes, sliced into 1/4 - inch slices
12 ounces Fontina cheese (4 cups) or 12 ounces swiss cheese, grated (4 cups)

Steps:

  • Butter the bottom and sides of 9x13 baking dish.
  • In a large skillet over medium heat, break up sausage and sauté with olive oil and onions until golden brown, about 10-12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.
  • In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt and pepper and set aside.
  • Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices and half of cheese. Repeat layering with remaining bread, sausage, tomato and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.
  • Preheat oven to 350°F Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown . Allow to sit 10 minutes before serving.

Nutrition Facts : Calories 560.5, Fat 49.8, SaturatedFat 26.5, Cholesterol 338.7, Sodium 1054.5, Carbohydrate 5.5, Fiber 0.7, Sugar 2.3, Protein 23.2

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