Sicilian Strata with Hot Italian Sausage

Ingredients

• 1 package (19 ounces) JOHNSONVILLE Hot Italian Sausage, casings removed or Mild Italian Sausage or 1 package (16 ounces) Mild Italian Ground Sausage
• 4 ounces mushrooms, sliced
• 1/4 cup diced red bell pepper
• 1/4 cup sliced green onions
• 1 loaf crusty, Italian-style bread, sliced
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella, divided
• 2 medium tomatoes, chopped
• 8 large eggs
• 3 cups whole milk (or 2% milk)
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh Italian parsley, chopped

Cooking Instructions

1. In a 12 inch skillet, heat oil over medium heat. Sauté mushrooms for 4 minutes and add the bell peppers and onions. Continue sautéing for another 2 to 3 minutes. Transfer vegetables to a plate and set aside.
2. In the same skillet cook, the decased links on medium heat and crumble as it cooks, about 8 minutes. When the sausage is fully cooked, toss the veggies back into the skillet, stir to combine and remove from heat.
3. In a lightly oiled 10 x 15 x 2 inch baking dish, arrange slices of bread to cover the bottom of the dish. Top evenly with half the sausage mixture. Sprinkle with Parmesan cheese, 1/2 cup mozzarella and half the tomatoes. Layer additional bread slices on top to cover, and top with the remaining sausage mixture and tomatoes.
4. In a bowl, whisk eggs, milk, Italian herb seasoning, salt and pepper to blend. Slowly pour egg mixture over layered ingredients. Top with remaining mozzarella cheese.
5. Cover and refrigerate for at least 1 hour or up to a day. Preheat oven to 325˚F. Bake until the center of the strata is set and top is lightly browned 50 to 60 minutes.
6. Sprinkle with parsley. Let stand for 5 minutes then cut into squares and serve.