Sausage-Fontina Strata

Ingredients

1. 12 ounce(s) sweet Italian sausage, casings removed
2. 6 large eggs
3. 2 cup(s) reduced-fat (2%) milk
4. 1/4 teaspoon(s) salt
5. 1/4 teaspoon(s) coarsely ground black pepper
6. 8 slice(s) firm white sandwich bread, toasted
7. 6 ounce(s) Fontina cheese, shredded
8. 1/4 cup(s) (loosely packed) fresh parsley leaves, chopped

 

Instructions

1. Grease 8" by 8" glass or 1 1/2-quart ceramic shallow baking dish. In 12-inch nonstick skillet, cook sausage on medium 13 to 14 minutes or until browned, stirring occasionally and breaking up sausage with side of spoon. Transfer to paper towels to drain.
2. Meanwhile, in 4-cup liquid measuring cup or medium bowl, with wire whisk, beat eggs, milk, salt, and pepper until well blended.
3. Arrange 4 slices bread in bottom of prepared baking dish, cutting slices to fit if necessary. Sprinkle with half of Fontina and all the sausage. Cover with remaining bread. Slowly pour egg mixture over bread; press bread down to help it absorb egg mixture. Top with remaining Fontina. Let strata stand at room temperature 15 minutes, or cover and refrigerate overnight.
4. Preheat oven to 350 degrees F. Bake strata 40 minutes or until puffed and golden and tip of knife inserted in center comes out clean. (If strata is refrigerated overnight, uncover and bake 50 minutes.) Let stand at least 10 minutes to set custard before serving. Sprinkle with chopped parsley.