This strata is a game changer - using flavoured croutons instead of bread? Amazing. They soak up any and all the liquid for a super fluffy, light, and flavour-filled bite. Top this off with some of the best spring ingredients, and brunch is served (for a crowd!)
- 1 lb. Italian sausage, removed from casings
- 1 package of herb flavoured croutons
- 1 leek, white and green parts only, chopped
- ½ lb. asparagus, woody ends trimmed, and then chopped
- ½ C. grated parmesan
- 3 tbsp. fresh dill
- 12 eggs
- 1 and ¼ cups of milk
- salt and pepper
- more parmesan, for sprinkling on the top
Preheat your oven to 350F.
In a large frying pan over medium high heat, fry and break up the sausage, letting it get brown and crispy.
In the meantime, line a 9"x`3" baking pan with parchment paper. (I also used cooking spray - this stuff can be a pain to clean). Spread the croutons out over the bottom of the pan.
Once the sausage is done cooking, spread over evenly top of the croutons.
Using a paper towel, carefully wipe down the pan you cooked the sausage in. Add about a tablespoon of olive oil, and then sautee your leeks and asparagus for 5-7 minutes (the asparagus should still be crisp at this point.
Spread the asparagus and leeks evenly over the sausage and croutons. Sprinkle on the parmesan and the dill.
In a large bowl, mix the eggs and milk. Season with salt and pepper. Pour over the sausage/asparagus/leek/dill mixture. Set aside to soak for 15 minutes.
Pop in the oven and bake until eggs are set, abut 45-60 minutes. Take out of the oven, let it rest for 10 minutes, and then serve (with mimosas!)
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