Best Sausage Fontina And Bell Pepper Strata Recipe Epicuriouscom Recipes

Italian Sausage and Pepper Strata image

Provided by Food Network Kitchen

Time 1h50m

Yield 4-6

Number Of Ingredients 11

Unsalted butter, at room temperature, for the baking dish
1 tablespoon olive oil
12 ounces sweet Italian sausage, casings removed
2 red bell peppers, chopped
Kosher salt and freshly ground black pepper
3 cups half-and-half
1/4 cup grated Parmesan
2 tablespoon chopped fresh flat-leaf parsley
10 large eggs
One 12-ounce loaf rustic Italian bread, preferably stale, cut into 1-inch cubes (about 6 cups)
2 cups shredded mozzarella

Steps:

Butter a 9-by-13-inch baking dish.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Sausage, Fontina, and Bell Pepper Strata image

Provided by KathyP53

Categories Breakfast

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 11

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 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 lb hot Italian sausage, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide strips
1 lb loaf of rustic French bread, cut into 1/2-inch thick slices
2 cups loosely-packed coarsely grated Fontina cheese

Steps:

Preheat oven to 350 degrees. Butter 13x9x2" ceramic or glass baking dish.
Whisk first 7 ingredients in a large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage-pepper mixture. Repeat layering. Let stand for 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

Nutrition Facts : Calories 677, Fat 43.5, SaturatedFat 20.4, Cholesterol 275.6, Sodium 1382.9, Carbohydrate 38.1, Fiber 2.9, Sugar 6.4, Protein 32.6

Sausage, Fontina, and Bell Pepper Strata image

Provided by Bon Appétit Test Kitchen

Yield Makes 8 to 10 servings

Number Of Ingredients 11

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

Steps:

Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.