Strata with asparagus, sausage & fontina

By cbingham

Ingredients

• 10-12 slices french bread, cut into 1" cubes
• 1 tbs EVOO
• 10 oz. breakfast sausage
• 16 eggs
• 6 cups milk
• 1 bunch scallions, light green parts finely chopped
• 4 roasted peppers, seeded & thinly sliced
• 1 lb. asparagus cut into 1" pieces
• S&P
• 4 cups grated fontina cheese

Details

Servings 12

Preparation

Step 1

Butter large baking dish. Place bread cubes in large bowl. In large saute pan over medium heat warm olive oil. Add sausage and cook, turning occasionally until browned on all sides, about 5 minutes. Remove to a plate using a slotted spoon. When cool cut into thin slices and transfer to bowl with bread. In another large bowl, whisk together eggs and milk. Pout egg mixture over bread and sausage mixture. Add green onions, peppers, asparagus, S&P & 3 cups cheese and stir until well blended. Transfer to prepared baking dish, cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Preheat oven to 350. Sprinkle top of strata with 1 cup of cheese. Bake until golden brown and cooked thru about 1 hour. Let stand 10 minutes before serving.