Beef and Latkes Sausage Fontina and Bell Pepper Strata
Sausage, Fontina, and Bell Pepper Strata
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Total Time
1 hour 55 minutes (includes baking time)
This hearty dish averages about $2 per serving. It'southward ideal for breakfast or brunch (accompanied past a salad).
Ingredients
Makes 8 to 10 servings
vi large eggs
21/2 cups whole milk
2 cups sliced green onions
ane/two loving cup whipping cream
1/ii cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bong pepper, halved, seeded, cut into ane/2-inch wide-strips
1 1-pound loaf rustic French breadstuff, cut into ane/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese
Step 1
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Ready aside.
Pace 2
Place sausage in big nonstick skillet; push to one side. Add bell pepper to other side of skillet. Sauteacute; over high oestrus, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, most 7 minutes.
Step three
Suit half of breadstuff slices in prepared dish. Pour one-half of egg mixture over. Sprinkle with one-half of cheese, and so half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about ane hour. Cool slightly.
Nutrition Per Serving
Per serving: 549.86 (kcal) calories
51.vii % calories from fat
31.57 g fat
15.34 g saturated fatty
239.18 mg cholesterol
37.29 g carbohydrates
ii.84 one thousand dietary cobweb
7.49 g total sugars
34.45 g net carbohydrates
26.34 g protein
#### Nutritional assay provided by Bon Appétit
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Reviews (93)
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I honey this recipe! I fabricated a couple minor changes: I used sweet Italian sausage and added some reddish pepper flakes. I also substituted Parmesan for the Romano cheese. It came out perfectly and was quite succulent. I served it with a green salad for brunch. Everyone had seconds. Very tasty!
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This ane's a keeper, folks! Not simply delish, but as well very pretty! Used fresh yard eggs, which were modest, and then doubled the count to 12 (if using larger store-bought eggs, I'd upwardly the count from vi to 9, maybe even 10) and increased the other egg mixture ingredients by half. Subbed sweet Italian sausage for the hot due to dietary restrictions of ane of my guests, just next time will definitely practise the hot. Honey the Fontina!!
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This is a swell recipe - easy ingredients to find and easy to make. Had it at a friend'southward holiday party offset and then made it for a family holiday brunch. After the first feel, fabricated 1.5x the egg mixture to have a more moist strata. Used hot sausage and concur with another reviewer, sugariness sausage or a breakfast sausage could work.
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This is an amazing recipe. I make it every year for my viii siblings families for Christmas morning. Who doesn't love the gift of breakfast baking while you open presents... I too add the creme brûlée French toast from epicurious, and a fresh fruit salad.... food is love.... ♥️
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Unbelievably good. Quick, easy and a huge hit.
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Beautiful flavor! I made information technology for an early on breakfast meeting, so toned it downwards a little with hot Italian craven sausage and virtually half the reddish peppers. Looking forward to the full throttle version.
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This recipe was a giant hit last twelvemonth for my holiday Brunch and I am going to brand it again. Fontina tin can be pricey, so I would imagine information technology could even so be very good with a less pricey cheese.
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Served for a dinner party of eight, prissy salad on the side, a summer squash soup to outset, and light dessert. Massive hit. Fabricated every bit written.
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Its a winner. But make sure that the production is room temp before information technology goes into the oven. Otherwise the middle is raw and the edges are cooked.
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This was delicious! I made this for Christmas morn and information technology was a hit! It has a slight "kick" due to the spicy Italian sausage(which nosotros LOVE), but regular sausage could hands be subbed. Re: earlier reviews about the bread ratio...if you button down the bread into the mixture, information technology doesn't sense of taste out of proportion. I will definitely be making this again!
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this is peachy and easy.. I adopt to let my stratas rest overnight.. then i cubed and toasted the breadstuff and fabricated information technology accordingly.. side by side time I volition make it as suggested..the fontina makes it!
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Make this for baby and conjugal showers and is always a great hitting. Make as is and always go asked for the recipe
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I've made this several times all to rave reviews. I thought I'd add that I've frozen this before and it came out perfectly! Just have it out nigh a day earlier to thaw and and then bake commonly. Was the perfect make-ahead meal!
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I made this for the 2d fourth dimension for a piece of work breakfast. Everyone loved it. Instead of using sausage and bong peppers, I wanted to brand the dish vegetarian. I sauteed wild mushrooms in a lite oil (could take used butter) with garlic until they released their water and then squeezed them in newspaper towels to make sure they would not make the strata watery. I and so sauteed ribboned kale (instead of spinach specifically to avert h2o), and added the vegetables to the recipe when it called for the sausage and peppers. It was succulent! Once more I used the same ratio of egg liquid to bread that the recipe called for and it came out keen.
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A super breakfast! I think next time I'll add together something green, like arugula or spinach. Nosotros made it the day before and popped it in the oven the next morn; the bread soaks upward all the eggy milk and it turns out like a dense soufflé. The ratios were perfect.
Source: https://www.epicurious.com/recipes/food/views/sausage-fontina-and-bell-pepper-strata-353316