A comforting breakfast casserole made from bread, eggs and milk, a strata is enriched with savory ingredients, such as sausage, cheese and vegetables. The strata is assembled in advance and refrigerated before baking, making it ideal for entertaining. Bake as a casserole or as muffins for individual servings. Makes 12 to 16 servings.
10 to 12 French bread, cut into 1 inch cubes
1 tablespoon extra-virgin olive oil
10 ounces breakfast sausage
16 eggs
6 cups milk
1 bunch green onions, light green portion only, finely chopped
2 roasted red bell peppers, peeled, seeded and thinly sliced
1 pound asparagus, ends trimmed, stalks cut into 1 inch pieces and cooked until tender.
Salt and pepper to taste
4 cups grated Fontina cheese, divided
1 tablespoon extra-virgin olive oil
10 ounces breakfast sausage
16 eggs
6 cups milk
1 bunch green onions, light green portion only, finely chopped
2 roasted red bell peppers, peeled, seeded and thinly sliced
1 pound asparagus, ends trimmed, stalks cut into 1 inch pieces and cooked until tender.
Salt and pepper to taste
4 cups grated Fontina cheese, divided
3c. + 1c.
- Butter a large baking dish. Place bread cubes in one layer in the dish.
- In a large sauté pan over medium heat, warm olive oil.
- Add sausage and cook, turning occasionally until browned on both sides, 3 to 5 minutes.
- Using a slotted spoon transfer the sausage to a plate.
- When cool, cut into thin slices and sprinkle over bread cubes.
- In another large bowl, whisk together eggs and milk. Add green onions, roasted red bell peppers, cooked asparagus, salt & pepper and 3 cups cheese and stir until well blended.
- Pour egg mixture over bread and sausage mixture.
- Cover with plastic wrap.
- Refrigerate at least 4 hours or overnight.
- Preheat oven to 350 degrees.
- Sprinkle top of strata with 1 cup cheese.
- Bake until golden brown and cooked through, about 1 hour.
- Let stands 10 minutes before serving.
