On this episode of Culinary Nunnsense we celebrate mom.
This hearty casserole is easy, tasty and a breeze to make. With very little chopping and knife work, this is also a great dish to get the little ones involved. Additionally, this is also a make ahead dish! That's right, no clanking and banging on Mom's day. Whip this up Saturday and quietly bake Sunday morning, until the cheese is bubbly and the bread is golden brown, and I think you and Mom will agree there is Nunn better.
6 large eggs
2½ cups whole milk
2 cups sliced green onions
½ cup whipping cream
½ cup finely grated Romano cheese
1 tablespoons chopped fresh oregano
1 tablespoons chopped fresh thyme
½ teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into ½ inch wide-strips
1 1-pound loaf rustic French bread, cut into ½ 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 seven ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to one side. Add bell pepper to other side of skillet. Saute 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. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.