Menu Enter a recipe name, ingredient, keyword...

Strata With Asparagus, Sausage And Fontina

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 10 slices French bread - (to 12) cut into 1" 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
  • 4 roasted red bell peppers peeled, seeded, and thinly sliced
  • 1 pound asparagus tough ends trimmed, spears cut 1" pieces, cooked till tender
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 cups grated fontina cheese

Details

Servings 12

Preparation

Step 1

Butter a large buffet pan or baking dish.

Place the bread cubes in a large bowl.

In a large sauté pan over medium heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned on both sides, 3 to 5 minutes total. Using a slotted spoon, transfer the sausage to a plate. Let cool, then cut into thin slices and transfer to the bowl with the bread.

In another large bowl, whisk together the eggs and milk. Pour the egg mixture over the bread and sausage mixture. Add the green onions, bell peppers, asparagus, salt, pepper and 3 cups of the cheese and stir until well blended. Transfer to the prepared baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight.

Preheat an oven to 350 degrees.

Sprinkle the top of the strata with the remaining 1 cup cheese. Bake until the strata is golden brown and cooked through, about 1 hour. Let stand for 10 minutes before serving.

This recipe yields 12 servings.

You'll also love

Review this recipe

Asparagus Hors D'oeuvres Roasted Eggplant And Asparagus Soup