Strata W/ Asparagus, Sausage, And Fontina

• 10-12 slices French Bread, cut into 1" cubes (approx. 1 loaf/baguette)
• 1 Tbls. extra-virgin olive oil
• 10 oz. breakfast sausage
• 16 eggs
• 6 cups milk
• 1 bunch green onions, finely chopped
• 4 roasted red peppers, peeled, seeded, and thinly sliced
• 1 lb. asparagus, ends trimmed, stalks cut into 1" pieces and cooked until tender
• S & P to taste
• 4 c. grated fontina cheese

1. 1. Butter a large baking dish. Place bread cubes in a large bowl.
2. 2. In a large saute' pan over medium heat, warm olive oil. Add sausage and cook, turning occasionally, until browned on both sides -- 3-5 min total. Transfer to a plate and when cool cut into thin slices and add to bowl w/ bread.
3. 3. In another large bowl whisk together eggs and milk. Pour egg mixture over bread and sausage mixture. Add green onions, roasted red peppers, and 3 cups of cheese. Stir until well blended.
4. 4. Transfer to prepared baking dish, cover w/ plastic wrap, and refrigerate at least 4 hrs. or up to overnight.
5. 5. Preheat oven to 350F. Sprinkle top of Strata w/ remaining 1 cup of cheese. Bake until golden brown and cooked through. Approx. 1 hour.
6. 6. Let stand 10 minutes before serving.

bread, extravirgin olive oil, sausage, eggs, milk, green onions, red peppers, tender, fontina cheese

Taken from www.epicurious.com/recipes/member/views/strata-w-asparagus-sausage-and-fontina-50042044 (may not work)