Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Brown the Sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the Shallots to the skillet and sauté until translucent, about 3 minutes. Stir in the Sun-dried Tomatoes.
In a large bowl, whisk together the Eggs, Heavy Cream, Salt, Pepper, and Nutmeg.
Arrange half of the Brioche slices in the bottom of the prepared baking dish. Top with the browned Sausage mixture, then sprinkle with half of the Gruyère and Parmesan cheeses.
Layer the remaining Brioche slices over the cheese, then pour the egg mixture evenly over the top. Sprinkle with the remaining Gruyère and Parmesan.
Let the stratta sit for 15-20 minutes to allow the bread to soak up the egg mixture.
Bake for 40-45 minutes, or until golden brown and puffed. Garnish with Fresh Chives before serving.
Ingredients
6
1 lb450 gItalian Sausage-sweet, removed from casing
10300 gLarge Eggs
1 1/2 cups360 mLHeavy Cream
1 cup115 gGruyère Cheese-grated
1/4 cup60 mLParmesan Cheese-grated
1/2 cup75 gShallots-finely diced
1/4 cup30 gSun-dried Tomatoes-oil-packed, drained and chopped
6150 gBrioche Bread-sliced, 1 inch thick
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1/4 tsp1.25 mLNutmeg-ground
2 tbsp30 mLFresh Chives-chopped
Equipment
9x13 inch baking dish
Large skillet
Large bowl
Whisk
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Brown the Sausage in a skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the Shallots to the skillet and sauté until translucent, about 3 minutes. Stir in the Sun-dried Tomatoes.
In a large bowl, whisk together the Eggs, Heavy Cream, Salt, Pepper, and Nutmeg.
Arrange half of the Brioche slices in the bottom of the prepared baking dish. Top with the browned Sausage mixture, then sprinkle with half of the Gruyère and Parmesan cheeses.
Layer the remaining Brioche slices over the cheese, then pour the egg mixture evenly over the top. Sprinkle with the remaining Gruyère and Parmesan.
Let the stratta sit for 15-20 minutes to allow the bread to soak up the egg mixture.
Bake for 40-45 minutes, or until golden brown and puffed. Garnish with Fresh Chives before serving.
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