Zutaten für Sausage Gruyere And Onion Strata
- Italian Sausage
- Extra Virgin Olive Oil
- 1 large onion, chopped
- Red Bell Pepper
- 2 cloves garlic, minced
- Fresh Flat Leaf Parsley
- Kosher Salt
- Fresh Ground Black Pepper
- 6 large eggs
- 2 cups milk
- Italian Bread
- 2 cups grated Gruyere cheese
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Zubereitung von Sausage Gruyere And Onion Strata
- In a large skillet over medium heat, crumble 1 lb Italian sausage and cook, stirring frequently with a wooden spoon, until lightly browned (about 5-7 minutes).
- Drain off excess grease from the cooked sausage and set aside.
- Return the skillet to medium heat. Add 1 large onion, chopped, and 1 bell pepper (any color), chopped. Cook, stirring occasionally, until softened and golden (about 8-10 minutes).
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Stir in 1/4 cup chopped fresh parsley, 1 teaspoon salt, and freshly ground black pepper to taste.
- Add the cooked sausage to the onion mixture and stir to combine. Set aside.
- In a large bowl, whisk together 6 large eggs until light and foamy.
- Gradually whisk in 2 cups milk, 1 teaspoon salt, and freshly ground black pepper to taste.
- Lightly grease a 2-quart shallow baking dish with oil or butter.
- Arrange half of 1 loaf (about 8 slices) of crusty bread, cut to fit the baking dish, in a single layer in the prepared dish.
- Spread the sausage and onion mixture evenly over the bread.
- Sprinkle 1 cup grated Gruyere cheese over the sausage mixture.
- Top with the remaining bread slices.
- Pour the egg mixture evenly over the bread, using a spatula to gently press down and ensure even absorption.
- Sprinkle the remaining 1 cup grated Gruyere cheese over the top.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Remove the plastic wrap and bake for 45-50 minutes, or until the strata is puffed, golden brown, and set in the center.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
8g
Fat
65g
Carbs
6g
