Strata with Asparagus, Sausage and Fontina

(4) Course Breakfast and Brunch

Ingredients in this Recipe

1 bunch green onions, light green portion only, finely chopped
1 lb. asparagus, tough ends trimmed, spears cut into 1 inch pieces and cooked until tender
1 Tbs. extra virgin olive oil
10 oz. breakfast sausage
10 to 12 slices French bread, cut into 1 inch cubes
16 eggs
4 cups grated fontina cheese
4 roasted red bell peppers, peeled, seeded and thinly sliced
6 cups milk
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma