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Sausage, Fontina, and pepper Strata

Sausage, Fontina, and pepper Strata

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This savoury sausage, fontina, and pepper strata is the ultimate high-protein brunch dish, combining the comforting texture of a bread pudding with bold Italian flavours. The combination of spicy Italian sausages and sweet, blistered red peppers provides a wonderful depth, while the Fontina and Romano cheeses melt into the custard to create a rich, indulgent finish. It is a fantastic make-ahead option for a weekend breakfast or a relaxed Sunday lunch with friends.

As a versatile savoury bake, this strata benefits from a short resting period before hitting the oven, allowing the rustic bread to soak up the seasoned egg and cream mixture. This ensures every bite is moist and flavourful rather than dry. Serve it warm from the oven alongside a crisp green salad or some grilled tomatoes for a balanced and satisfying homemade meal that is sure to become a family favourite.

Ingredients for Sausage, Fontina, and pepper Strata

6 stora ägg
2525ml whole milk
475ml sliced spring onions
120ml whipping cream
120ml finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teskedar salt
450g hot Italian sausages, casings removed
1 large red pepper, halved, seeded, cut into 1/2-inch wide-strips
450g loaf rustic French bread, cut into 1/2-inch-thick slices
230g (loosely packed) coarsely grated Fontina cheese

How to make Sausage, Fontina, and pepper Strata

Preheat oven to 177°C. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and 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 sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

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