Strata With Asparagus, Sausage And Fontina
This delicious breakfast strata is a savory and satisfying dish that is perfect for feeding a crowd. Layers of French bread, sausage, eggs, vegetables, and cheese come together to create a hearty and flavorful casserole. The combination of ingredients bakes up beautifully, resulting in a golden brown crust with a creamy and cheesy interior. Make this strata ahead of time for an easy morning meal that will impress your family and guests.
— Constant Cookbook
Ingredients
- 10 to 12 slices French bread, cut into 1-inch
- cubes
- 1 Tbs. extra-virgin olive oil
- 10 oz. 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 lb. asparagus, tough ends trimmed, spears
- cut into 1-inch pieces and cooked until tender
- Salt and freshly ground pepper, to taste
- 4 cups grated fontina cheese
Instructions
- 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°F.
- 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.
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