Sausage, Gruyere and Onion Strata

“A staff favourite from the Washington Post. Orginal source, "The Good Egg", Marie Simmons.”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
  2. Strain sausage of fat, and set aside.
  3. Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
  4. Add garlic and cook for another minute.
  5. Stir in parsley, salt, and a good grind of black pepper.
  6. Add sausage and stir to combine; set aside.
  7. In a large bowl, whisk eggs until foamy.
  8. Add milk and blend.
  9. Add 1 teaspoon salt and a grind of black pepper.
  10. To assemble: lightly coat a 2 quart shallow baking dish with oil.
  11. Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
  12. Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
  13. Make a second layer of bread, and pour the egg mixture evenly across, using a spatula to press down on the bread for even absorption.
  14. Top with remaining cheese.
  15. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  16. Preheat oven to 350-degrees.
  17. Uncover strata and bake until puffed and browned, about 45 minutes.

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