SAUSAGE, GRUYERE AND ONION STRATA

Sausage, Gruyere and Onion Strata image

Provided by skat5762

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 ounces Italian sausage, casings removed
1 tablespoon extra virgin olive oil, plus
additional extra virgin olive oil, for casserole
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt, plus
additional kosher salt, to taste
fresh ground black pepper
5 large eggs
2 1/2 cups milk
6 -8 slices day-old Italian bread or 6 -8 slices French bread (1/2-inch)
6 ounces grated gruyere cheese

Steps:

Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
Strain sausage of fat, and set aside.
Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
Add garlic and cook for another minute.
Stir in parsley, salt, and a good grind of black pepper.
Add sausage and stir to combine; set aside.
In a large bowl, whisk eggs until foamy.
Add milk and blend.
Add 1 teaspoon salt and a grind of black pepper.
To assemble: lightly coat a 2 quart shallow baking dish with oil.
Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
Top with remaining cheese.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Preheat oven to 350-degrees.
Uncover strata and bake until puffed and browned, about 45 minutes.