Country Strata With Sausage, Fontina And Rosemary

• 8 ounces turkey sausages, casings removed
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped into 1/2-inch pieces (about 1 cup)
• 1/2 loaf egg bread (preferably day-old) or 1/2 loaf country bread, cut into 1/2-inch thick slices (preferably day-old)
• 1 tablespoon fresh rosemary, chopped
• 2 cups heavy cream
• 1/8 cup half-and-half
• 8 eggs
• 1 1/2 teaspoons sea salt
• 1 teaspoon fresh ground black pepper
• 2 tomatoes, sliced into 1/4 - inch slices
• 12 ounces Fontina cheese (4 cups) or 12 ounces swiss cheese, grated (4 cups)

1. Butter the bottom and sides of 9x13 baking dish.
2. In a large skillet over medium heat, break up sausage and saute with olive oil and onions until golden brown, about 10-12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.
3. In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt and pepper and set aside.
4. Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices and half of cheese. Repeat layering with remaining bread, sausage, tomato and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.
5. Preheat oven to 350u0b0F Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown . Allow to sit 10 minutes before serving.

turkey sausages, extra virgin olive oil, onion, egg bread, fresh rosemary, heavy cream, eggs, salt, fresh ground black pepper, tomatoes, cheese

Taken from www.food.com/recipe/country-strata-with-sausage-fontina-and-rosemary-453815 (may not work)