Recipe: Elegant Company Strata (with asparagus, red bell peppers, and Fontina)

ELEGANT COMPANY STRATA

1 lb. Asparagus, ends trimmed, stalks cut into 1-inch pieces, steamed
8 cups French bread, cut into 1-inch cubes
10 oz. breakfast sausage (links or bulk)
16 eggs
4 cups milk
1 bunch green onions (light green portion), chopped
4 roasted red bell peppers, peeled, seeded, sliced
Salt and freshly ground pepper
4 cups grated Fontina cheese (Mozzarella can be used), divided

Spray a 9x13-inch casserole dish.

Steam asparagus; set aside.

Place bread cubes in a large bowl; set aside.

Cook sausage (crumbled the bulk as you cook, slice the links after cooking). Drain on paper towels. Add to bread.

Whisk together eggs and milk in a blender. Add to bread in bowl.

Add asparagus and remaining ingredients, reserving 1 cup of cheese; stir until well blended.

Transfer to prepared baking dish cover with plastic wrap and refrigerate at least 4 hours or overnight.

TO BAKE:
Preheat oven to 350 degrees F.

Sprinkle top of strata with 1 remaining cup cheese and bake in preheated oven until golden brown and cooked through, about 1 hour. Let stand 10 minutes before serving.

Servings: 12-15