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Recipes

Italian Sausage, Fontina, and Bell Pepper Strata

By The Bon Appétit Test Kitchen

5.0

(1)

Recipe information

  • Total Time

    1 minutes

  • Yield

    8 to 10 Servings

Ingredients

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

2

baby bok choy, quartered lengthwise

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 (about 14)

2

cups

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Preparation

  1. Step 1

    Preheat oven to 350°F. Butter 13x9x2-inch 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. Sauté 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 Fontina cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

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