Country Strata With Sausage, Fontina and Rosemary

Name: Country Strata With Sausage, Fontina and Rosemary
Prep time: 40 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 8 ounces turkey sausages, casings removed; 1 tablespoon extra virgin olive oil; 1 medium onion, chopped into 1/2-inch pieces (about 1 cup); 1/2 loaf egg bread (preferably day-old) or 1/2 loaf country bread, cut into 1/2-inch thick slices (preferably day-old); 1 tablespoon fresh rosemary, chopped; 2 cups heavy cream; 1/8 cup half-and-half; 8 eggs; 1 1/2 teaspoons sea salt; 1 teaspoon fresh ground black pepper; 2 tomatoes, sliced into 1/4 - inch slices; 12 ounces Fontina cheese (4 cups) or 12 ounces swiss cheese, grated (4 cups)

Submitted by Chef mariajane

"A perfect make-ahead meal, this strata is sort of a breakfast lasagna - Delicious!!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 8

ingredients

8 ounces turkey sausages, casings removed
1 tablespoon extra virgin olive oil
1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
¹⁄₂ loaf egg bread (preferably day-old) or 1/2 loaf country bread, cut into 1/2-inch thick slices (preferably day-old)
1 tablespoon fresh rosemary, chopped
2 cups heavy cream
¹⁄₈ cup half-and-half
8 eggs
1 ¹⁄₂ teaspoons sea salt
1 teaspoon fresh ground black pepper
2 tomatoes, sliced into 1/4 - inch slices
12 ounces Fontina cheese (4 cups) or 12 ounces swiss cheese, grated (4 cups)

directions

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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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