Happy weekend! Is it just me or is it really starting to feel like spring?! The sun is shining, the birds are singing and I’m feeling a little spring in my step. It even smells like spring outside. Do you know what I mean? That sweet smell of pollen that wafts through the open doors and windows, and occasionally makes you sneeze… mmmmmm…what a happy smell! It just makes me want to get out and celebrate the end of the cold, dark days of winter.
We are joining my sister-in-law, her husband and their friends for a fun day of wine tasting in Woodinville this morning, so I thought we should start the day off right with a hearty, savory breakfast strata. This is a delicious combination of spicy sauce, smoky-sweet red bell pepper and buttery fontina cheese. Cheers!
|Sausage, Fontina and Roasted Red Pepper Strata|
- 6 eggs
- 2 cups whole milk
- 1/2 cup whipping cream
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup green onions, chopped
- 3 Tbsp. fresh oregano, chopped
- 1/2 Parmesan cheese, grated
- 1 cup Fontina cheese, grated
- 1/2 lb. Jimmy Dean Hot Sausage, cooked
- 1 red bell pepper, roasted, peeled and diced
- 1/2 lb. loaf of rustic bread, crust removed, sliced 1/2″ thick
- Spray a 9×9″ glass pan with pan coating. Place one layer of bread slices over the bottom of the pan.
- Whisk together the eggs, milk, cream, salt, pepper, green onion, and oregano.
- Pour half the egg mixture over the bread. Top with parmesan, sausage, diced pepper and fontina cheese. Repeat again with the remaining bread, egg mixture, cheese, sausage, pepper and fontina cheese.
- Cover with plastic wrap. Place something heavy (box of sugar, canned goods) evenly over the casserole so that the egg mixture can soak into the bread. Refrigerate overnight.
- Uncover and bake the strata in a 350°F oven for one hour, or until cooked through and golden brown on top.