Recipes Breakfast Brunch Entrees Strata with Asparagus, Sausage and Fontina
Strata with Asparagus, Sausage and Fontina

Strata with Asparagus, Sausage and Fontina

Prep Time: 15 minutes
Cook Time: 70 minutes
Servings: 12 Serves 12.
A comforting breakfast casserole made from bread, eggs and milk, a strata is enriched with savory ingredients like sausage, cheese and vegetables. The strata is assembled in advance and refrigerated before baking, making it ideal for entertaining as well as for weekday breakfasts. For instructions on roasting bell peppers, click on the link at left.


  • 10 to 12 slices French bread, cut into 1-inch
  • 1 Tbs. extra-virgin olive oil
  • 10 oz. breakfast sausage
  • 16 eggs
  • 6 cups milk
  • 1 bunch green onions, light green portion
      only, finely chopped
  • 4 roasted red bell peppers, peeled, seeded and
      thinly sliced
  • 1 lb. asparagus, tough ends trimmed, spears
      cut into 1-inch pieces and cooked until tender
  • Salt and freshly ground pepper, to taste
  • 4 cups grated fontina cheese


Butter a large buffet pan or baking dish.

Place the bread cubes in a large bowl.

In a large sauté pan over medium heat, warm the olive oil. Add the sausage and cook, turning occasionally, until browned on both sides, 3 to 5 minutes total. Using a slotted spoon, transfer the sausage to a plate. Let cool, then cut into thin slices and transfer to the bowl with the bread.

In another large bowl, whisk together the eggs and milk. Pour the egg mixture over the bread and sausage mixture. Add the green onions, bell peppers, asparagus, salt, pepper and 3 cups of the cheese and stir until well blended. Transfer to the prepared baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or up to overnight.

Preheat an oven to 350°F.

Sprinkle the top of the strata with the remaining 1 cup cheese. Bake until the strata is golden brown and cooked through, about 1 hour. Let stand for 10 minutes before serving.
Serves 12.
Williams-Sonoma Kitchen.