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Italian Sausage, Fontina, and Bell Pepper Strata

Italian Sausage, Fontina, and Bell Pepper Strata

Ingredients

  • 2 cups sliced green onions
  • 1/2 cup finely grated Romano cheese
  • 2 tablespoons chopped fresh oregano
  • 2 baby bok choy, quartered lengthwise
  • 1 pound hot Italian sausages, casings removed
  • 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips
  • 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices (about 14)

Recipe Preparation

  • 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.

Recipe by Bon Appétit Test KitchenReviews Section

Brunch Strata with Sausage, Peppers, and Olives

Coat the bottom and sides of a 13 x 9-inch baking dish with nonstick spray or butter set aside.

Crumble sausage into a large deep skillet. Cook 4 minutes over medium heat, stirring frequently and breaking up the sausage. Add bell pepper strips stir well and continue cooking until sausage is no longer pink and pepper strips are crisp-tender, about 5 minutes. Stir in quartered olives set aside.

Beat eggs in a large bowl. Stir in milk, Parmesan cheese, and black pepper.

Layer half of the bread cubes in the prepared baking dish. Using a slotted spoon to keep sausage drippings in the pan, place half of the sausage mixture and 1 cup of the provolone cheese atop the bread. Repeat layering with remaining bread, sausage mixture and cheese. Discard sausage drippings.

Press down the layers with a large spatula. Pour egg mixture evenly over the layers, and press down again so all bread is submerged in egg mixture. Cover tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Remove strata from the refrigerator and warm on the counter for at least 30 minutes while preheating the oven to 350°F.

Bake strata uncovered until puffed and golden brown, about 55 to 65 minutes. A knife inserted in the center should come out moist but not dripping with egg. (The egg should be just softly set, not solid.) If the strata is browned but not set, cover with foil to prevent overbrowning and return to the oven for another 5 to 10 minutes as needed.


Italian Sausage and Pepper Strata Recipe

We love breakfast foods in our house…especially savory breakfast foods with plenty of eggs (from backyard chickens, of course)! We even love to have them for dinner! Breakfast food is good food anytime of the day!

I got this recipe for an Italian Sausage and Bell Pepper Strata from my CSA, Sandhill Organics. I had most of the ingredients so decided to give it a whirl! It was delicious and I bet could be assembled ahead of time and baked when you want to eat.

I used sausage from pastured animals, veggies from my CSA and organic, whole milk and cream and organic and local cheese! This was a nourishing feast!

  1. 6 large eggs
  2. 2 1/2 cups whole milk
  3. 1 sweet onion, thinly sliced
  4. 1/2 cup heavy cream
  5. 1/4 cup chopped basil
  6. 1 tsp sea salt
  7. 1 lb Italian sausage (casings removed)
  8. 2 bell peppers, seeded and cut into slices
  9. 1 baguette or bread of your choice (I used sourdough) cut into 1/2 inch cubes (gluten free bread would be okay too)
  10. 2 cups loosely packed grated Fontina or Gruyere cheese
  11. Pepper to taste
  1. Preheat oven to 350°F.
  2. Butter 13x9x2- inch baking dish.
  3. Mix eggs, milk, onion, cream, basil and salt in a bowl.
  4. Add pepper.
  5. Add sausage to a hot pan and break it up with a spoon.
  6. Add bell pepper to other side of pan or skillet.
  7. Saute over medium-high heat until sausage is cooked through about 7 minutes or so.
  8. Lay half of bread slices in prepared dish.
  9. Pour half of egg mixture over.
  10. Sprinkle with half of cheese, then half of sausage pepper mixture.
  11. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge.
  12. Bake strata until puffed and brown, about 1 hour.
  13. Cool slightly.
  14. Enjoy!

What are your favorite breakfast foods to eat for dinner?

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Tamara and Kelly love fermenting foods, raising chickens, and educating others on the simplicity of a Real Food Lifestyle. Read more here.


Savory Breakfast Strata

If you’ve never heard of strata, you’ve seriously been missing out. It is one of the most simple, delicious, versatile, and affordable options for breakfast, brunch, or a potluck. Strata is basically a fancy name for a savory bread pudding so named for its alternating layers (strata) of bread, custard, cheese, and various other toppings. The following recipe is one of my favorites, but strata can basically be made with any coordinating combinations of vegetables, cheeses, meats, and herbs that you prefer.

I assembled this one in a flash after dinner on Monday and put it in the fridge to soak overnight. Tuesday morning, I woke up a little earlier than usual to take it out, let it warm up on the counter, and then bake it in the oven before heading off to work. My coworkers loved it, and my boss even washed my casserole dish and wrote me a thank you note! I think I may have to make another very soon since it was such a hit. (Unfortunately/fortunately, it disappeared so quickly that I didn’t have time to take hardly any pictures!)

Now here’s your weekly dose of food history:

One of the earliest known strata recipes supposedly comes from a 1902 cookbook by Juniata L. Shepperd entitled Handbook of Household Science. 1 Oddly enough, this cheese strata recipe does not include eggs, which are characteristic of most (if not all) contemporary versions. Nonetheless, I’m bound to fall in love with anything featuring copious amounts of cheese, so I suppose I can find it in my heart to forgive Ms. Shepperd for her omission.

As I mentioned above, strata is basically a variation on bread pudding, which has an interesting history. Like many popular dishes nowadays, bread pudding had humble origins. European lower classes in the 11 th and 12 th centuries repurposed stale bread into “poor man’s pudding” or bread pudding to make the most of their meager resources. 2 Even in today’s recipes for bread pudding and strata, using stale bread is crucial so that it adequately soaks up the custard that is poured over it. Custard has a more complicated background, but many food historians are of the opinion that the custard we are familiar with today originated in the Middles Ages, typically as a filling for pies, tarts, and other pastries. 3

Regardless of whether you’re making any version of sweet or savory strata or pudding, remember to let your imagination (and sometimes your pantry) guide you when it comes to choosing toppings. Anything goes!

Sausage, Fontina, and Bell Pepper Strata

  • 6 large eggs
  • 2 ½ cups whole milk
  • 2 cups sliced green onions
  • ½ cup whipping cream
  • ½ cup finely grated Romano cheese
  • 2 Tbsp. chopped fresh oregano
  • ½ tsp. salt
  • 1 pound hot Italian sausages, casings removed
  • 1 large red bell pepper, halved, seeded, and chopped
  • 1 1-pound loaf rustic French bread, cut into ½-inch slices and allowed to sit out briefly
  • 2 ½ cups coarsely grated Fontina cheese (or even more, if you prefer things extra cheesy)

Butter the bottom and sides of a 13࡯-inch baking dish. Whisk the first 7 ingredients* together in a large bowl, and season well with freshly ground pepper.

The assembled dish, prior to setting and baking.

In a large nonstick skillet, sauté the sausage and bell peppers, making sure to break up the meat well. Once the sausage is cooked through and the peppers are brown in spots, remove from the heat.

In the prepared baking dish, arrange half of the bread slices in the bottom, and then pour half of the egg mixture over the top. Sprinkle with one cup of the Fontina, then add half of the sausage/pepper mixture. Repeat this layering process once more. Use the final ½ cup of grated Fontina to sprinkle over the very top.

Allow the ingredients to stand in the dish for at least 20 minutes, occasionally pushing on the bread to encourage it to submerge. (I recommend covering it with plastic wrap and placing it in the fridge overnight with a few small plates on top to aid the bread in soaking up the custard.)

When you are ready to bake the strata, preheat the oven to 350 degrees and bake until golden brown, approximately 1 hour. If you let the strata set in the fridge, you may want to remove it to the counter prior to baking in order to take the chill off the dish and reduce the baking time. If the top begins to brown too quickly, cover the dish with a GREASED sheet or two of aluminum foil so that the cheese doesn’t burn or stick to the covering.

* I have noticed that when I buy bigger loaves of bread, the designated amount of custard in this recipe (first 7 ingredients) may not be enough. If your strata seems dry after soaking briefly, just whisk together another couple of eggs and a few splashes of milk and cream and pour it over the top. It won’t hurt anything, and it’ll ensure that your strata will turn out moist and not so bready.


An Italian breakfast feast for Christmas morning

It’s the rich extras — chocolate on the cereal, ricotta on the poached pears, mascarpone on the bread — that make this Italian-inspired menu a holiday happening. The hot chocolate is so thick it’s served in espresso cups.

Sausage, Fontina and Bell Pepper Strata (see recipe below).

Maple Poached Pears With Ricotta and Pistachios (see recipe).

Clementines: With a sharp knife, score whole clementines into eighths, cutting only through the peel, leaving the base intact. Partially pull back the peel so that the fruit looks like a budding flower (may prepare the night before, wrap tightly in plastic wrap or zipper bags and refrigerate).

Meat: The casserole contains Italian sausage and you can serve additional sausage links for hearty eaters.

Baked goods: Panettone, ciabatta bread, plain croissants and biscotti from the supermarket.

Bread spreads: Nutella, fig jam and mascarpone cheese.

Cereal: Add finely chopped dark chocolate and nuts to muesli-style cereal (such as Post Great Grains) or muesli sold in bulk at specialty markets.

Citrus juice with orange flower water: Combine 2 cups of Ruby Red grapefruit juice, 2 cups tangerine or orange juice, 1/4 cup lemon juice and 2 teaspoons orange flower water (sold at specialty supermarkets and Middle Eastern markets). Serve chilled. For an adult beverage, add Prosecco to taste. Makes 6 to 8 servings.

Thick Italian hot chocolate: Place 4 ounces of chopped bittersweet chocolate (at least 70 percent cocoa) in a heavy saucepan with 1/4 cup whole milk. Turn heat to low and whisk until melted. Slowly whisk in an additional 1 1/4 cups whole milk. Mix in 2 tablespoons sugar, then 2 teaspoons cornstarch.

Continue whisking until creamy and slightly thickened it should coat the back of a wooden spoon. (May be prepared ahead and refrigerated, then reheated in the morning, either on the stove or in the microwave.)

Serve in demitasse (espresso) cups. Makes 6 servings.

Coffee: Serve strong dark roast coffee with steamed milk on the side.

SAUSAGE, FONTINA AND BELL PEPPER STRATA

2 cups sliced green onions

1/2 cup finely grated Romano cheese

2 tablespoons chopped fresh oregano

1/2 teaspoon salt, or more, to taste

1 pound hot Italian sausages, casings removed

1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips

1 (1-pound) loaf rustic French bread, cut into 1/2-inch-thick slices

2 cups (loosely packed) coarsely grated Fontina cheese

Butter a 9x13-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. Cover and refrigerate overnight.

Preheat oven to 350 F. Bake strata until puffed and brown, about 1 hour. Cool slightly.

PER SERVING: Calories 593 (57% fat),Fat 37 g (18 g sat), Cholesterol 239 mg,Sodium 1,211 mg, Fiber 2 g,Carbohydrates 36 g, Protein 28 g

SOURCE: Bon Appetit via epicurious.com

MAPLE-POACHED PEARS WITH RICOTTA AND PISTACHIOS

1 1/2 tablespoons fresh lemon juice

4 (8-ounce) firm but ripe Bartlett pears, peeled, cored and quartered

1 tablespoon unsalted butter

1 teaspoon pure vanilla extract

1 (15-ounce) container part-skim ricotta cheese (or substitute Greek yogurt)

1/4 cup unsalted roasted pistachios, coarsely chopped

In a large nonreactive saucepan, combine the water, maple syrup and lemon juice. Add the pears and simmer over moderately low heat, turning occasionally, until tender, about 35 minutes. Remove from the heat and cool. Using a slotted spoon, remove the poached pears and set aside.

Bring the poaching liquid to a boil and stir in the sugar, butter and vanilla. Simmer over moderate heat until the liquid is reduced to 1/2 cup, about 8 to 10 minutes (may be prepared several days in advance, and the pears and syrup may be refrigerated).

In a bowl, whisk the ricotta until smooth and place in a serving bowl. Arrange pears in a shallow bowl or a platter. Spoon the syrup evenly over the pears. Sprinkle with chopped pistachios. Serve pears with the ricotta on the side for guests to help themselves. Provide a teaspoon for the pears so guests can spoon some of the syrup onto the pears.

PER SERVING: Calories 262 (35% fat),Fat 11 g (6 g sat), Cholesterol 39 mg,Sodium 242 mg, Fiber 5 g,Carbohydrates 37 g, Protein 7 g


Sausage, Cheese and Herb Strata

Are you stumped for a breakfast dish for Christmas morning? If you have 20 minutes to spare you can put together a breakfast casserole. All it takes is a little prep work, then assembly. Cover the casserole and refrigerate overnight and pop it in the oven in the morning.

Stratas are a cook’s best friend when it comes to the holidays. They are time-savers because they are easy to prepare and assemble a day ahead. Whether you are looking for a no-fuss, tasty recipe that bakes while you unwrap gifts on Christmas morning or need something to feed out-of-town company, this breakfast dish fits the bill. This strata uses sweet Italian sausage, but you can substitute any mild or hot Italian or other breakfast sausage. You also can use Italian turkey sausage.

Contact Susan Selasky: 313-222-6432 or [email protected] Follow her on Twitter @SusanMariecooks.

Strata with Sausage, Cheese and Herbs

Serves: 12 (generously) / Preparation time: 20 minutes

You can use turkey sausage or mild or hot Italian sausage in this recipe. Or you can use frozen vegetarian crumbles.

■ 20 ounces sweet Italian sausage, casings removed if in links

■ 1 medium onion, chopped into ½-inch pieces (about 1 cup)

■ 8 ounces cremini mushrooms, cleaned, sliced

■ 1 tablespoon chopped fresh thyme, optional

■ 1 cup heavy whipping cream

■ 1 /2 teaspoon freshly ground black pepper

■ 16 ounces egg bread or country bread (preferably 1 to 2 days old), cut into 1 /2-inch-thick slices

■ 2 1 /2 cups shredded Fontina or Swiss cheese

Butter the bottom and sides of a 9-inch-by-13-inch baking dish.

In a large skillet over medium heat, break up sausage and sauté until golden brown, about 10 to 12 minutes. Remove from heat and set aside on paper towel to drain. Add the 1 tablespoon butter to the same skillet and melt. Add the onions, mushrooms and bell pepper and sauté until they are tender. Remove from the heat and cool.

In a medium bowl, whisk the thyme if dusing with the cream, half-and-half, eggs, salt and pepper, and set aside.

Lay half of the bread in the buttered baking dish, sprinkle with half of the sausage mixture, half of the mushroom mixture and about half of the cheese. Repeat layering with remaining bread, sausage, mushroom and cheese. Slowly pour egg mixture over top. Press down on the bread so it gets covered with the egg mixture. Cover and refrigerate 30 minutes or overnight.

Preheat the oven to 350 degrees. Remove the strata from the refrigerator while the oven is preheating. Uncover and place the baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.

From and tested by Susan Selasky for the Free Press Test Kitchen.

438 calories (61% from fat), 30 grams fat (14 grams sat. fat), 23 grams carbohydrates, 21 grams protein, 929 mg sodium, 269 mg cholesterol, 214 mg calcium, 1 gram fiber.


Sausage and Peppers Breakfast Casserole

I had to do it. I had to take one of our favorite dinners and turn it into a sausage and peppers breakfast casserole with red onions, eggs, fontina and Parmesan.

I made this with Father's Day in mind, but I'll gladly enjoy it on any special occasion. like today. It's Cooking with Mamma C's 2nd birthday!

So, I'll briefly mention that if you love my Easy Sausage and Peppers, you must try this breakfast casserole. Crumbled, sweet Italian sausage and chopped peppers with onions are sautéed on the stove, mixed with the cheeses, then topped with an egg and milk mixture, plus more Parmesan, then baked.

We all love it, and whenever I make it, my hubby may or may not hover near the oven asking "Is it ready yet?" at least five times.

Now, I want to share with you a few of the emails and comments I've received from readers since launching Cooking with Mamma C, just to give you an idea of why I love what I do here.

From Gina: ". as I kept going through your recipes - these were all our favorites growing up!! I couldn't believe it! Anyway, I've never written to anyone like this, and just wanted to say thank you. Not only for bringing back recipes I thought were lost, but you brought back memories, nostalgia and traditions again!"

From Cindy: "I have tried many of your recipes. Funny thing is, you cook much like my mother. She has never shared her recipes because she doesn't use any! Mamma C has really made a difference in my ability to cook for my family."

From David, who loves my Pasta alla Pomegranate Vodka with Bacon: "Made this tonight, and my kids, ages 7 and 5, asked for fourths. FOURTHS. Your family recipe has now become ours. Thank you for sharing it with us."

Excuse me. I think I have something in my eye.

Both eyes, actually. Thank you to everyone who has visited Cooking with Mamma C, perhaps tried some recipes and shared this site with friends and family.


Sausage, Cheese and Hash Brown Strata

  • Author: (By Lee Clayton Roper)
  • Yield: 8 to 10 servings 1 x
  • Category: Breakfast and brunch, gluten free, easy entertaining

Description

Easy enough for a casual weekend breakfast and elegant enough for an Easter brunch, this Sausage, Cheese and Hash Brown Strata will be your new go-to dish – and it’s gluten free!

Ingredients

1 tablespoon basil (or regular) extra virgin olive oil

1 pound bulk pork sausage with sage (see Note)

1 large red or green bell pepper, cored, seeded and chopped

1/2 cup finely chopped shallots

1 to 2 garlic cloves, pressed or minced

3 tablespoons chopped fresh flat leaf (Italian) parsley

2 tablespoons Dijon mustard

2 cups Italian Blend shredded cheese (provolone, Parmesan, Asiago and Fontina)

Fresh ground black pepper, to taste

1 (16-ounce) bag frozen seasoned hashed brown potatoes (l like the Alexia Organic brand) – no need to thaw

Instructions

  1. Preheat oven to 375 degrees. Butter or oil a 3-quart baking dish (9 by 13 by 2-inch rectangular or 9 1/2 by 3-inch round).
  2. In a large skillet or sauté pan, heat the oil over medium heat. Add the sausage and cook until no longer pink, stirring and breaking up into small pieces.
  3. Stir in the bell pepper, shallots and garlic and season with kosher salt. Continue cooking, stirring occasionally, until the peppers are soft, around another 5 minutes. Stir in parsley and remove from heat. Set aside.
  4. In a large mixing bowl, whisk eggs until yolks and whites are combined. Whisk in milk, sour cream and mustard (sour cream will be a bit lumpy but that’s okay). Stir in shredded cheese season with ground pepper.
  5. Place frozen potatoes in a large mixing bowl. Stir in sausage mixture. Spread evenly in prepared baking dish. Spoon egg-cheese mixture over the top. Let sit for 5 to 10 minutes to allow the egg mixture to soak in.
  6. Bake for around 45 minutes (5 to 10 minutes longer if in round pan) or until the top is golden brown and set (casserole doesn’t jiggle when moved). Let sit for 5 to 10 minutes before serving.

Notes

Gluten free: use gluten-free sausage and frozen hash browns.

Make ahead: Casserole can be prepared but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking. Can also be baked ahead of time and reheated.

Note about sausage: if you can’t find pork sausage with sage, purchase regular pork sausage, and when cooking, sprinkle with 1 to 2 teaspoons of dried sage.

Did you make this recipe?

Share a photo and tag @seasoned_kitchen — we can ' t wait to see what you ' ve made!


Sausage, Fontina and Bell Pepper Strata


Today we started our Biggest Loser Club. Derek, Chantal, Doris, Paula and I each put $25.00 in a pot and weighed in. We are going to do our weigh in on Sundays and have a healthy breakfast. The girls made up a fresh fruit platter and I made this strata as we seemed to need meat, cheese, and eggs to complete the breakfast. It was excellent. I used Chorizo Sausage. You can buy it at Loblaw's in the deli section. It's already sliced. I also let the strara sit overnight in the fridge to marry the flavors. Also, I think I will cut up the bread in cubes instead of slices the next time I make the strata, instead of trying to fit slices in the dish.

Sausage, Fontina and Bell Pepper Strata

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated Fontina cheese

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.


What does the sausage egg and cheese bread casserole taste like?

This stuffed bread strata is meaty, savory and rich. You&rsquoll need a fork for the very center, but I found my tasters picking up the edges to eat like pizza. The outside of the crust is audibly crunchy while the interior is soft, moist and eggy. The herbs and cayenne pepper add a nice flavor and a bit of heat.

This stuffed breakfast bread has plenty of veggies, sausage egg and cheese, too. Enough that you&rsquoll get some in most every bite.

I think you&rsquoll agree that it&rsquos a perfect overnight casserole for weekend brunches and holiday gatherings.

Reheat in the oven, not the microwave, otherwise the crust won&rsquot be crunchy. Heat the oven to 350° and rewarm the egg and bread casserole for about 15 minutes or until the interior is hot.

You can store leftovers for up to 3 days in the refrigerator.

You can freeze the stuffed bread, after you&rsquove cooked it. Wrap it well in freezer paper and freeze for up to a month. Defrost it completely before reheating in the oven.


Watch the video: Spicy Sausage Rice by Gordon Ramsay (January 2022).