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Sausage, Gruyère and Onion Strata

Source of Recipe


From "The Good Egg" by Marie Simmons






List of Ingredients



• 8 ounces breakfast, sweet Italian or other sausage, casings removed (see note)
  
• 1 Tbsp extra-virgin olive oil, plus additional for the casserole
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped red bell pepper
  
• 1 clove garlic, minced
  
• 2 Tbsp chopped fresh flat-leaf parsley
  
• 1 tsp kosher salt, plus additional to taste
  
• Freshly ground black pepper
  
• 5 large eggs
  
• 2-1/2 cups milk
  
• 6 to 8 (1/2-inch) slices firm white sandwich, Italian or French bread (preferably 1 day old)
  
• 1-1/2 to 2 cups grated Gruyère cheese (about 6 ounces)
  






Instructions



1. In a large skillet over medium heat, heat the sausage, stirring frequently with a wooden spoon or spatula to crumble it into pieces, until lightly browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a strainer set over a bowl and set aside to drain; discard any fat. Wipe out the skillet.
   
   
2. Return the skillet to medium heat and add the oil. Add the onion and bell pepper and cook, stirring, until golden, 8 to 10 minutes. Add the garlic and cook for 1 minute. Stir in the parsley, a pinch of salt and a grinding of pepper. Add the sausage and stir to combine. Set aside.
   
   
3. In a large bowl, whisk the eggs until foamy. Whisk in the milk until blended. Add 1 teaspoon salt and a grinding of pepper.
   
   
4. To assemble the strata: Lightly coat a 2-quart shallow baking dish with oil. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Sprinkle with 1 cup of cheese. Use the remaining bread slices to make a second layer, once again cutting them to fit, if necessary. Pour the egg mixture evenly over the top, using a spatula to press on the bread so the liquid is evenly absorbed. Top with the remaining cheese. Cover with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
   
   
5. Preheat the oven to 350º F. Uncover the strata and bake until puffed and browned, about 45 minutes.
   
   Makes 8 servings.
   
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   NOTE: You may use chopped, fully cooked sausage instead of fresh sausage. Since that kind of sausage needs no cooking, sauté it with the onion to blend the flavors.