Sausage, pepper and fontina cheese strata

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 523.9
  • Total Fat: 37.3 g
  • Cholesterol: 257.8 mg
  • Sodium: 898.5 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 31.3 g

View full nutritional breakdown of Sausage, pepper and fontina cheese strata calories by ingredient
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Number of Servings: 10


    Peppridge Farm Carb Style whole wheat bread, 10 serving
    Egg, fresh, 6 jumbo
    Milk, 1%, 2.5 cup
    Fat free half and half, .5 cup
    Oregano, 2 tbsp, chopped
    *Italian Sausage, pork, 6 link, 4/lb, casings removed
    Fontina Cheese, 2 cup, shredded
    Romano Cheese, 4 oz , shredded
    *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2", chopped
    Onions, raw, 1 small, chopped


Prepare 9 x 13 inch pan. Preheat oven to 375 degrees. Combine eggs, milk, half and half, oregano, romano cheese, and add salt and pepper. Whisk until combined. Sautee onion and pepper together with italian sausage (crumble and break into pieces). Remove from heat when vegetables are soft and meat is cooked through. Layer pan with 5 slices of bread, top with 1/2 egg mixture. Layer 1/2 sausage mixture and 1/2 fontina cheese on top of bread. Press down to submerge bread in egg. Layer another 5 slices of bread and top with the rest of egg mixture and remainder of sausage mixture and cheese. Press down to submerge. Let stand for 20 minutes. Bake for 1 hour until puffy and golden.

Number of Servings: 10

Recipe submitted by SparkPeople user ARTEMISINKED.

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