"Breakfast has never been so easy with this Sausage & Pepper Breakfast Strata. Make it the night before and pop it in the oven the next morning. It is the perfect breakfast or brunch recipe for a special occasion or for a busy week ahead!"
1. Preheat the oven to 250 F. Cube the bread and place on the baking sheet evenly leaving some space between the pieces for the heat to circulate. Bake for about 10-15 minutes or until bread is dried. You do not want the bread to brown. Remove from the oven and let cool.
2. Preheat the oven to 350 F. Remove the outside casings from 2 Italian sausages. Place in a pan over medium-high heat and cook the sausage until it is no longer pink breaking it into small crumble-like pieces while cooking. Transfer the sausage to a bowl.
3. Add a 1/2 cup of diced onions and 1 1/2 cups of sliced red pepper and saute until both are softened and the onions are translucent. You shouldn't need to add any oil to the pan because there will be a little fat remaining from the cooked sausage but if you do a tsp or two of olive oil will do.
8. The next morning or when you are ready and it the casserole has had time to soak up all that eggy goodness bake for 25 minutes covered with the foil still on. Then remove the foil and continue to bake for another 25 minutes or until the centre is set and no longer jiggly and the centre of the casserole reaches a temperature of 160 F. Remove from oven and let rest 5 – 10 minutes before serving.