2 tablespoon olive oil
1 cup red bell pepper, diced
1 cup yellow peppers, diced
1/4 cup green onions, sliced
4 cloves garlic, minced
1 pound bulk Italian sausage, cooked
1 large loaf crusty Italian or sourdough bread, cubed
1/2 cup grated Parmesan cheese
3 cups shredded mozzarella, divided
2 tomatoes, seeded and diced
8 large eggs
3 cups milk
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
1/2 ground black pepper
1/4 cup fresh Italian parsley, chopped
In a large skillet, heat oil over medium heat. Sauté the bell peppers and onions until thy just start to get soft. Add garlic and cook another 30 seconds, stirring constantly.
In another skillet cook, the sausage about 8 minutes or until crumbly and no longer pink. Spray a 9 x 13 inch baking dish with cooking spray. Arrange half of bread to cover the bottom of the dish. Top evenly with half the sausage and half the veggies. Sprinkle with Parmesan cheese, 1 cup mozzarella and half the tomatoes. Layer additional bread cubes on top to cover, and top with the remaining sausage, veggies and tomatoes.
In a bowl, whisk eggs, milk, Italian herb seasoning, salt and pepper to blend. Slowly pour egg mixture over layered ingredients. Top with remaining mozzarella cheese.
Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 350?F. Bake covered with foil for 40 minutes. Uncover and bake another 20 to 30 minutes or until the center of the strata is set and top is lightly browned.
Sprinkle with parsley. Let stand for 5 minutes then cut into squares and serve.
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