Sausage, Fontina, and Bell Pepper Strata

Sausage, Fontina, and Bell Pepper Strata
Photo by Lisa Hubbard


  • 2½ cups whole milk
  • ½ cup whipping cream
  • 2 cups (loosely packed) coarsely grated Fontina cheese
  • ½ cup Romano cheese
  • 2 tablespoons fresh oregano
  • 1 1-pound loaf rustic French bread
  • 2 cups green onions
  • + 4 more ingredients
    • 1 pound hot Italian sausages
    • 6 large eggs
    • ½ teaspoon salt
    • 1 large red bell pepper

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. Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up ...

View full recipe at Epicurious


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