Country Strata With Sausage Fontina And Rosemary Food

COUNTRY STRATA WITH SAUSAGE, FONTINA AND ROSEMARY

Steps:

• Butter the bottom and sides of 9x13 baking dish.
• In a large skillet over medium heat, break up sausage and sauté with olive oil and onions until golden brown, about 10-12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.
• In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt and pepper and set aside.
• Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices and half of cheese. Repeat layering with remaining bread, sausage, tomato and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.
• Preheat oven to 350°F Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown . Allow to sit 10 minutes before serving.

SAUSAGE, FONTINA, AND BELL PEPPER STRATA

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.