SAUSAGE, FONTINA, AND BELL PEPPER STRATA
Provided by Bon Appétit Test Kitchen
Categories Egg Breakfast Brunch Bake Sauté Christmas Quick & Easy Mother's Day Father's Day Lunch Sausage Bell Pepper Fontina Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- 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 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 sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
ITALIAN SAUSAGE AND PEPPER STRATA
Bake up breakfast, lunch or dinner with this cheesy, eggy sausage-and-pepper casserole.
Provided by Food Network Kitchen
Time 1h50m
Yield 4-6
Number Of Ingredients 11
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 STARTA
Steps:
- Preheat oven to 350 degrees. Butter 13x9x2 inch ceramic or glass baking dish. Whisk the 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. Saute acute; 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 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
SAUSAGE, FONTINA, AND BELL PEPPER STRATA
Make and share this Sausage, Fontina, and Bell Pepper Strata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 677, Fat 43.5, SaturatedFat 20.4, Cholesterol 275.6, Sodium 1382.9, Carbohydrate 38.1, Fiber 2.9, Sugar 6.4, Protein 32.6
SAUSAGE AND BELL PEPPERS
Make and share this Sausage and Bell Peppers recipe from Food.com.
Provided by Jennifer Iadevaia
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat approximately 1 tablespoon of olive oil in a large frying pan.
- Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
- Remove the sausage and drain on a paper towel.
- Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
- Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
- During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
- Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
- Place sausage on top of onions and peppers and cover.
- Simmer for approximately 15 minutes or until sausage is cooked through.
- Serve on Italian Bread.
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4.2/5 (31)Estimated Reading Time 1 minServings 8-10Total Time 1 min
- 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. Sauté 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 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
ITALIAN SAUSAGE, FONTINA, AND BELL PEPPER STRATA RECIPE ...
From bonappetit.com
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- Preheat oven to 350°F. Butter 13x9x2-inch 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. Sauté 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 Fontina cheese, then half of sausage-pepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
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