Best Sausage Fontina And Bell Pepper Starta Recipes

ITALIAN SAUSAGE AND PEPPER STRATA

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

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.