This breakfast strata is a delicious breakfast dish that is perfect for company and perfect to clean out the fridge. With chicken sausage, leftover sourdough bread, and lots of herbs for flavor, it is hearty and filling.
2 garlic and herb chicken sausages, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1/2 cup Lindsay Organic Black Ripe Olives, sliced in half
2 tbsp chopped herbs (oregano and rosemary are suggested)
3 eggs
1 cup milk
1/4 cup grated Parmesan, plus extra for topping
1.5 cup grated mozzarella
4 cups cubed sourdough bread
1/4 tsp black pepper
1/2 tsp salt or to taste
Coat the bottom of a 9 inch pie pan with olive oil. Place half the bread in the pan, then top with half the sausage, bell peppers, herbs, olives and cheese. Repeat and create another layer. The ingredients should fill the pan.
In a large bowl, whisk the eggs, milk, salt and pepper together. Pour over the strata and cover tightly. Refrigerate for at least 2 hours or overnight.
When ready to cook, preheat the oven to 350F. Remove the strata from the refrigerator and let it sit out while the oven preheats. Bake strata for 45-50 minutes, or until the egg is cooked through. If the top of the strata browns before the egg sets, cover with foil or parchment paper and continue cooking as needed.
Serve warm with extra grated Parmesan, if desired.
