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Sausage, Fontina, and Bell Pepper Strata

By The Bon Appétit Test Kitchen

4.7

(111)

Sausage Fontina and Bell Pepper Strata in a casserole dish with a plated single serving.
Lisa Hubbard

This hearty dish averages about $2 per serving. It's ideal for breakfast or brunch (accompanied by a salad).

Recipe information

  • Total Time

    1 hour 55 minutes (includes baking time)

  • Yield

    Makes 8 to 10 servings

Ingredients

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

Preparation

  1. 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. Set aside.

    Step 2

    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.

    Step 3

    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.

Nutrition Per Serving

Per serving: 549.86 (kcal) calories
51.7 % calories from fat
31.57 g fat
15.34 g saturated fat
239.18 mg cholesterol
37.29 g carbohydrates
2.84 g dietary fiber
7.49 g total sugars
34.45 g net carbohydrates
26.34 g protein
#### Nutritional analysis provided by Bon Appétit
TagsCasseroleEggCheeseDairySausageMeatBell PepperVegetableFontinaMainBreakfastBrunchNut FreeKetoOven BakeBon Appétit

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