Sausage, Fontina, and Bell Pepper Strata

Ingredients

• 6 large eggs 
• 2 cups coarsely fontina cheese loosely packed grated ()
• 2 cups green onions sliced
• 1 pound sausages italian hot
• 2 tablespoons oregano fresh chopped
• 1 large bell pepper red halved seeded cut into 1/2-inch wide-strips
• 0.5 cup romano cheese finely grated
• 1 pound rustic bread french cut into 1/2-inch-thick slices
• 0.5 teaspoon salt 
• 0.5 cup whipping cream 
• 10.5 cups milk whole

Equipment

• bowl
• frying pan
• oven
• glass baking pan

Directions

1. Preheat oven to 350°F. Butter 13x9x2-inch ceramic or glass baking dish.
2. Whiskfirst 7 ingredients in large bowl; sprinklegenerously with pepper. Set aside.
3. Place sausage in large nonstick skillet;push to 1 side.
4. Add bell pepper to other sideof skillet.
5. Sauteacute; over high heat, breaking upsausage with fork, until sausage is cookedthrough and bell peppers are brown in spots,about 7 minutes.
6. Arrange half of bread slices in prepareddish.
7. Pour half of egg mixture over.
8. Sprinklewith half of cheese, then half of sausagepeppermixture. Repeat layering.
9. Let stand20 minutes, occasionally pressing on breadto submerge.
10. Bake strata until puffed andbrown, about 1 hour. Cool slightly.
11. Per serving: 549.86 (kcal) calories, 51.7 % calories from fat,
12. Bon Appétit