Brunch Series: Sausage, Fontina and Bell Pepper Strata

This was my egg dish from my brunch series – It’s a strata – which is eggs with layers of bread in between. Kind of like an egg/bread lasagna… for breakfast. YUM

Sausage, Fontina and Bell Pepper Strata

6 large eggs
2 1/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup grated romano cheese
2 tbsp chopped fresh or dry oregano
1/2 tsp salt
1 lb hot italian sausage, casings removed
1 large red bell pepper, cut into 1/2 inch wide strips
1 1lb rustic french bread loaf
2 cups coarsley grated fontina cheese

(side note) If you want to do this the night before, preslice and dice and grate the cheese and have it ready. Precook the sausage and red pepper and set aside.

To begin, preheat the oven to 350 degrees. Butter a 13x9x2 inch glass baking dish or similar. Whisk first 7 ingredients together in a large bowl and sprinkle generously with pepper. Set aside. Place sausage in a large non-stick skillet and cook, using a fork to break them apart into pieces. Add bell peppers to one side of the skillet and cook both until sausage is cooked through and bell peppers are brown in spots. Arrange half the bread slices in the prepared dish. Pour half of the egg mixture over and spinkle with half the cheese and then half the sausage/pepper mixture. Repeat the layering. Let it stand for 20 minutes and bake until puffed and brown, about 1 hour.


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