Sausage, Fontina & Bell Pepper Strata Recipe

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The perfect egg strata recipe for a bridal shower.

One of the greatest ways to enjoy an egg dish is with a casserole—even if you aren’t a big fan of eggs. The secret is all in how they are prepared. This strata recipe, loaded with layers of peppers, onions and cheese, is one of my favorites. And when you have a recipe that is universally this good, it makes hosting a bridal shower effortless. Just whip up this easy recipe the day of or the previous day and refrigerate overnight if you’re in a time crunch. Whether served at the bridal shower brunch or the morning after the wedding, your guests will be satisfied and pleased at how delicious eggs can really be!
Happy brunching!
Sausage, Fontina & Bell Pepper Strata Recipe
Ingredients:
  • 6 large eggs
  • 2 1/2 cups whole milk
  • 2 cups sliced green onions
  • 1/2 cup whipping cream
  • 1/2 cup finely grated Romano cheese
  • 2 tbs. chopped fresh oregano
  • 1/2 tsp salt
  • black pepper, to taste
  • 1 lb. hot Italian sausage, casings removed
  • 1 large red bell pepper, seeded, cut into 1/2 inch wide strips
  • 1 1pound loaf Rustic French bread, cut into 1/2 inch thick slices, or Pepperidge Farm Hearty White
  • 2 cups loosely packed, coarsely grated Fontina Cheese

Directions: Butter a 13×9 ceramic or glass baking dish. Whisk first seven ingredients in a large bowl, sprinkle generously with pepper. Set aside. Place sausage in a large, nonstick skillet, push to 1 side. Add the bell pepper on the other side of the skillet. Sauté over high heat, breaking up the sausages with a fork, until the sausage is cooked through and bell peppers are brown in spots, about seven minutes. Arrange half of the bread slices in prepared dish. Pour half of the egg mixture over. Sprinkle with half of the cheese, then half of the sausage/pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. (Or, refrigerate overnight). Bake the strata in 350 degree oven until puffed and brown, about one hour. Cool slightly.

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