Sausage, Fontina & Pepper Strata

May 23, 2013

This casserole is the best breakfast casserole I’ve ever had. Seriously, so ridiculously good. It’s like your average breakfast casserole with the meat, cheese, and eggs, but much more polished and gourmet tasting. Make this for breakfast, brunch, or dinner and your dinning companions are bound to be swooning. The great thing is that you can prep it ahead of time, let it soak up in the fridge, then pop it in the oven when you are ready to go. This one is a keeper!

6 eggs
2 1/2 cups whole milk
1/4 cup sliced green onions
1/2 cup whipping cream
1/2 cup grated Romano cheese
1 tsp dried oregano
1/2 tsp salt
pepper
1 lb Italian sausage (sweet or hot depending on your taste), casings removed
1 red bell pepper, cut into 1/2-inch strips
1 1 lb loaf sourdough bread, cut into 1/2-inch thick slices
2 cups Fontina cheese, coarsely grated

Preheat oven to 350°F and butter a 13x9x2-inch baking dish. Whisk together first 8 ingredients and set aside. Heat a large nonstick pan over medium-high heat, and cook sausage on one side and bell pepper on...
See the full directions on my site

Nutritions

Calories
327

Sodium
706mg
29% DV

Fat
23g
35% DV

Protein
20g
40% DV

Carbs
8g
2% DV

Fiber
2g
8% DV

Breakfast Baked