Arrow Created with Sketch. Back to The Recipes Brioche Brunch Strata Meals Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch. 4/5 - 2 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 70-75 minutes Serving Yield 4-5 servings Trust us when we say this strata is out of this world. It's a cross between bread pudding and stuffing, but filled with more flavor than you ever thought possible. Slightly sweet brioche is the base, and an eggy mixture of Italian sausage and rosemary takes brunch to a whole new level. By: Run Far Girl Ingredients 1 small onion 1 bell pepper 2 cloves garlic 2 sprigs of rosemary 1 pound sweet Italian turkey sausage, casings removed 6 Pete and Gerry’s Organic Eggs 1 cup whole milk 1 teaspoon oregano 1 loaf brioche bread 1/2 cup cheese of your choice, shredded 2 tablespoons olive oil Directions Step 1 Preheat oven to 350F and grease a 9" x 13" baking dish with olive oil. Step 2 Finely chop onion and pepper and mince garlic. Sauté in a medium skillet with the rosemary and remaining olive oil until fragrant. Set aside and remove rosemary leaves from stems. Step 3 In the same pan, cook sausage on medium-high heat until browned. Set aside. Step 4 Crack eggs into a large bowl and whisk with milk. Add oregano, rosemary leaves, vegetable mixture, and sausage, stirring to combine. Step 5 Tear or cut brioche loaf into 1-inch cubes or chunks. Spread on bottom of baking dish. Step 6 Pour wet mixture over the bread. Sprinkle cheese on top and bake for 45-50 minutes, or until golden brown and bubbling. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Joy March 16, 2020 What kind of cheese did you use? We can’t decide which would go best... Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys March 17, 2020 There are so many delicious options! We love using Gruyère in this recipe, but sharp cheddar or goat cheese would be great as well. You'll have to let us know which cheese you decide to try! Reply Page 1 Created with Sketch.