Egg-Cellent Make Ahead Italian Strata

Ingredients:

4 cups herb-seasoned croutons

1 pound italian sausage, casings removed

2 cups diced zucchini

1 cup minced onions

1 cup diced red bell pepper

1 cup grated parmesan cheese, divided

5 cups shredded fontina or mozzarella cheese, divided

6 eggs

1 cups heavy cream

2 cups whole milk

1/2 teaspoon garlic salt

1/2 teaspoon freshly ground black pepper

Directions:

Spray a 9 X 13 inch pan with cooking spray.  Spread croutons evenly in bottom of dish.  In a skillet, brown sausage over medium-high heat until no longer pink, breaking up any large pieces.  Add zucchini, onions and red pepper.  Cook and stir for about 3 minutes, until vegetables begin to soften.

To assemble strata, spoon sausage mixture evenly over croutons.  Top with 2 cups shredded cheese.  Whisk together eggs, milk, cream, 1/2 cup parmesan cheese, garlic salt and pepper in a medium bowl.  Pour egg mixture evely over sausage and vegetables.  Cover well with foil and refrigerate overnight.  Preheat oven to 350 degrees.  Sprinkle remaining fontina or mozzarella cheese on top.  Then parmesan cheese on top of that.  Recover with foil.  Bake 50 to 60 minutes covered until eggs are set.  Uncover and bake another 15 to 20 minutes.  Let stand 5 to 10 minutes before serving.