Prep 40 mins
Cook 45 mins
A staff favourite from the Washington Post. Orginal source, "The Good Egg", Marie Simmons.
- 8 ounces Italian sausage, casings removed
- 1 tablespoon extra virgin olive oil, plus
- additional extra virgin olive oil, for casserole
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped red bell pepper
- 1 clove garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt, plus
- additional kosher salt, to taste
- fresh ground black pepper
- 5 large eggs
- 2 1⁄2 cups milk
- 6 -8 slices day-old Italian bread or 6 -8 slices French bread (1/2-inch)
- 6 ounces grated gruyere cheese
- Over medium heat in large skillet, heat sausage, stirring with wooden spoon to crumble, until lightly browned, about 5 minutes.
- Strain sausage of fat, and set aside.
- Return skillet to medium heat; add onion and bell pepper and cook, stirring, until golden, about 8-10 minutes.
- Add garlic and cook for another minute.
- Stir in parsley, salt, and a good grind of black pepper.
- Add sausage and stir to combine; set aside.
- In a large bowl, whisk eggs until foamy.
- Add milk and blend.
- Add 1 teaspoon salt and a grind of black pepper.
- To assemble: lightly coat a 2 quart shallow baking dish with oil.
- Use half the bread slices to make a single layer; cut, if necessary, so they fit in tightly together.
- Spoon sausage mixture over bread; sprinkle with 1 cup of cheese.
- 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.
- Top with remaining cheese.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat oven to 350-degrees.
- Uncover strata and bake until puffed and browned, about 45 minutes.