Sausage Fontina And Bell Pepper Strata Recipe Epicuriouscom

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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

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.

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