Sausage, Fontina, Bell pepper and Greens Strata

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

Huevos Rancheros

I love to go out for breakfast and when I do it is next to impossible for me to order anything other than Huevos Rancheros. In honor of two of our favorite events at Kent Court, Cinco de Mayo and breakfast for dinner night I prepared my all time favorite breakfast.

It is a hybrid of these two recipes. No picture it was fiddly and gone too quick.

Ranchero sauce

In a medium sauce pan, over medium heat, saute
1 onion roughly chopped in 2 tablespoons of olive oil.
When softened and starting to caramelize, approximately 8 minutes, add
1/2 - 1 chopped jalapeno pepper (with or without the seeds, your preference), allow to soften a few minutes, add
1 tablespoon of cumin, stir to enliven the spices

Add:
1-15 oz can chopped fire roasted tomatoes
1 can of chopped green chilies
Stir to combine, reduce heat to simmer and allow to flavors to meld approximately 1/2 hour.

Lightly grease a large frying pan, heat over medium. Barely heat/fry a corn tortilla, do not allow to brown, flip once or twice. Sprinkle a few tablespoons of cheese (cheddar, jack or queso fresco are all appropriate choices) in the center of the tortilla. Crack an egg in the middle of the tortilla. It may run off the edges, its fine. Cover with a lid and allow egg to set-up. When mostly firm flip as carefully as you can, and finish cooking to your preferred doneness.

Serve smothered with ranchero sauce, side of black bean, more cheese, and/or sour cream.