STRATA - ASPARAGUS, SAUSAGE, AND FONTINA

By akselden

Chill 4 hours or overnight

Ingredients

• 10-12 slices French bread, cut into 1" cubes
• 1 T. extra-virgin olive oil
• 10 oz. breakfast sausage
• 16 eggs
• 6 C. milk
• 1 bunch green onions, light green portion only, finely chopped
• 4 roasted red bell peppers, peeled, seeded and thinly sliced
• 1 lb. asparagus, ends trimmed, stalks cut into 1" pieces and cooked until tender
• Salt and freshly ground pepper,
• 4 C. grated fontina cheese

Details

Servings 12

Preparation

Step 1

1. Butter a large baking dish.

2. Place bread cubes in a large bowl. In a large saute pan over medium heat, warm olive oil. Add sausage and cook, turning occasionally until browned on both sides, 3-5 minutes total.

3. Using a slotted spoon, transfer sausage to a plate. When cool, cut into thin slices and transfer to bowl with bread.

4. In another large bowl, whisk together eggs and milk. Pour egg mixture over bread and sausage mixture. Add green onions, bell peppers, asparagus, salt, pepper and 3 C. 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.

5. Preheat oven to 350°F. Sprinkle top of strata with 1 C. cheese. Bake until golden brown and cooked through, about 1 hr. Let stand 10 minutes before serving.