A multi-textured brunch strata blending natural sweetness, savory, and spice.
Ingredients:
6 oz FRENCH'S® French Fried Onions
6 tbsp Extra virgin olive oil
6 -8 oz Fresh Roma tomatoes
6 -8 oz Goat cheese (crumbled)
1 fennel bulb, bulb cored and coarsely chopped
3 uncooked turkey Italian sausage (spicy is suggested, but sweet is fine), thinly sliced
8 large eggs
2 handfuls Shredded cheese
1 tsp salt
1 tsp pepper
Directions:
Pre-heat oven to 400 degrees.
Heat 3 tbsp oil over medium-high heat in large fry pan. Empty can of French’s French Fried Onions into pan, add salt and pepper to taste, and briefly saute, about 2 minutes, turning frequently.
Cover bottom of 9x13 casserole dish with 1/2 of onions. Set aside remaining onions.
Completely cover onions with layer of tomato slices.
Sprinkle goat cheese liberally over tomatoes.
Add 3 tbsp oil to pan, then fennel and salt and pepper to taste. Saute fennel 2-3 minutes over medium-high heat. Add sausage to fennel and continue cooking just until sausage has just begun to brown, stirring occasionally, 4-5 minutes.
While sausage-fennel mixture is cooking, whisk eggs with salt and pepper to taste.
Cover goat cheese with sausage-fennel mixture.
Evenly pour eggs over contents of casserole dish.
Finish strata by liberally sprinkling top with choice of cheese, then sprinkling reserved onions over cheese.
Put strata in oven, bake uncovered for 30 minutes, or until cheese is bubbly and browned (being careful not to burn onions).
Let rest for 5 minutes before serving.
French's Cook-Off 2009 Sponsors:
