Strata with Asparagus, Sausage and Fontina Cheese

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 servings.

6 slices French bread, cut into 1 inch cubes
1 tablespoon extra-virgin olive oil
5 ounce breakfast sausage
8 eggs
3 cups milk
1 bunch green onions, light green portion only, finely chopped
2 roasted red bell peppers, peeled, seeded and thinly sliced
1/2 pound asparagus, ends trimmed, stalks cut into 1 inch pieces and cooked until tender.
Salt and pepper to taste
2 cups grated Fontina cheese, divided 3/4 cups plus 1/4 cup

1. Butter a large baking dish.  Place bread cubes in a large bowl.
2. In a large sauté pan over medium heat, warm olive oil.
3. Add sausage and cook, turning occasionally until browned on both sides, 3 to 5 minutes.
4. Using a slotted spoon transfer sausage to a plate.
5. When cool, cut into thin slices and transfer to the bowl with the bread.
6. In a large bowl, whisk together eggs and milk.  Pour egg mixture over bread and sausage mixture.
7. Add green onions, bell peppers, asparagus, salt & pepper and 3 cups cheese and stir until well blended.
8. Transfer to prepared baking dish, cover with plastic wrap.
9. Refrigerate at least 4 hours or overnight.
10. Preheat oven to 350 degrees.
11. Sprinkle top of strata with 1 cup cheese.
12. Bake until golden brown and cooked through, about 1 hour.
13. Let stands 10 minutes before serving.