Traditionally thought of as a breakfast casserole, Strata is really appropriate morning, noon or night. It can be adapted to utilize what's available in your vegetable crisper, makes use of left-over (or over purchased) bread and reheats well. Inspired once again by this month's bon appetite.I made it for dinner Sunday night.
Sausage, Fontina, Bell pepper and Greens Strata
In a large frying pan over medium-high heat saute until brown:
~1 pound of roughly chopped chicken sausage (I used pre-cooked Trader Joe's Chicken, spinach fontina sausage), about 7 minutes.
Remove from pan, place in large bowl and set to the side.
In pan drippings saute until translucent and starting to brown:
1 onion roughly chopped about 5-6 minutes
1-3 (based on personal preference) cloves of smashed garlic
Add:
2 thinly sliced red bell peppers
Saute until limp 5-7 minutes. Remove from pan and place in bowl with sausage.
Lightly coat skillet (the same one) with olive oil, wilt over medium heat:
1-2 pounds of greens roughly chopped
Remove from pan and place in bowl with sausage, onions and peppers. Stir well to combine.
In a medium size bowl combine:
3 eggs
3 egg whites
1/3 cup of grated Parmesan cheese
2 tablespoons of oregano
2 cups of low-fat milk
1/3 cup of whipping cream
Stir well to combine.
For the next step you'll need:
~1 pound baguette roughly cubed
1/4 pound shredded Fontina cheese
Spray a large square casserole with
Pam (0r other non-stick spray).
Place one thick layer of bread cubes in bottom of casserole. Pour ~1/2 of egg mixture over bread cubes. Mix to coat bread cubes entirely. There will be excess egg mixture in the bottom of the casserole. Layer 1/2 of your shredded cheese, and 1/2 sausage, onions and bell peppers. Cover with remaining bread cubes. Pour remaining egg mixture over top. Spread remaining cheese on top.
Bake at 350 F for 45 minutes. Allow to set for 5-10 minutes before cutting into squares.
Time: 1.5 - 1.75 hours (1 hour unattended)
Servings: 6 - 8 large squares
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