Sausage, Fontina, and pepper Strata

Ingredients for Sausage, Fontina, and pepper Strata

• 6 large eggs

• 2525ml whole milk

• 475ml sliced spring onions

• 120ml whipping cream

• 120ml finely grated Romano cheese

• 2 tablespoons chopped fresh oregano

• 1/2 teaspoons salt

• 450g hot Italian sausages, casings removed

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

• 450g loaf rustic French bread, cut into 1/2-inch-thick slices

• 230g (loosely packed) coarsely grated Fontina cheese

Preheat oven to 177°C. 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 pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.