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Overnight Turkey Sausage and Pepper Strata
Melissa Hart

Overnight Turkey Sausage and Pepper Strata

Turkey sausage can taste lean and flat, so the peppers and onions cook in its browned bits before the pan is assembled. Provolone supplies gentle richness without greasing the custard. This is a sturdy make-ahead option that cuts into clean squares for a busy morning.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound turkey breakfast sausage
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small yellow onion diced
  • 10 cups day-old Italian bread cubes
  • 2 cups shredded provolone cheese
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon butter for the dish

Method
 

  1. Brown the turkey sausage in a large skillet, breaking it into crumbles. Add the peppers and onion and cook for 6 minutes until tender and the skillet is dry. Cool completely.
  2. Butter a 9-by-13-inch dish and layer the bread, sausage mixture and provolone.
  3. Whisk the eggs, milk, salt, pepper and oregano and pour evenly over the layers. Press the bread down once.
  4. Cover and refrigerate for 8 to 16 hours. Let the dish stand out for 30 minutes while the oven heats to 350°F.
  5. Bake uncovered for 50 to 55 minutes, until the center reaches 160°F. Rest for 10 minutes before cutting.