Sausage, Fontina and Bell Pepper Strata

The last full day of summer and we had the first comfort food of the autumn season. This recipe came from an old issue of Bon Appetit. I made 1/2 of this recipe and there is still enough for 2 meals for us.

Ingredients -
6 large eggs
3 cups milk
1/2 cup Romano Cheese
1 tablespoon oregano
1/2 tsp salt
1 pound sweet Italian sausages, casing removed
1 large bell pepper, cut in 1/2 inch wide strips
1 loaf Italian bread
2 cups coarsely grated Fontina cheese

Method-
Spray Pyrex square pan with cooking spray.
Whisk first five ingredients in large bowl. Sprinkle with pepper. Set aside.
Cook sausage and pepper until sausage is cooked through and the peppers are brown in spots about 7 minutes.

Arrange half the bread slices in the prepared pan. Pour half the egg mixture over the bread. Sprinkle with half of the cheese, then half of the sausage-pepper mixture. Repeat laying. 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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