Breakfast, the most delicious meal of the day
Jamie Richardson, author of Celebrate Every Day (Skirt!, 2013), shares one of her favorite morning recipes
Sausage and Pepper Breakfast Strata
For our Care and Share Breakfast, I needed a breakfast recipe that was highly portable. I remembered a recipe Giada De Laurentiis made on her show “Everyday Italian” where she baked a breakfast strata in a hollowed-out loaf of foccacia bread. It was perfect for our party, so I borrowed her idea. Serves 6.
1-pound loaf rustic bread, available at good bakeries, or the Rustic Rosemary Olive Oil Bread on page 181
1⁄2 pound breakfast sausage
1 small yellow onion, finely chopped
1⁄2 orange bell pepper, chopped
1⁄2 green bell pepper, chopped
2 tablespoons milk
Kosher salt and pepper
1⁄2 cup shredded sharp cheddar cheese
1 ounce cream cheese, cut into small pieces
1. Preheat oven to 350 degrees F. Use a sharp knife to carve out the top of the loaf of bread, leaving a 1⁄2-inch edge around the top perimeter of the loaf. Pull off the top crust of the bread, and use your fingers to hollow out the center. Save the center of the bread for another use. Place hollowed-out loaf on a parchment paper–lined cookie sheet.
2. In a large skillet set over medium heat, cook the sausage until it starts to brown. Add onions, and continue to cook until the onions start to turn translucent, about 5 minutes. Add peppers, and continue to cook until onions are tender, about 5 minutes more.
3. Beat eggs with milk and a pinch of salt and pepper. Spread sausage mixture into the bottom of the hollowed-out bread and top with cheddar cheese. Pour egg mixture over the top, and dot with cream cheese.
4. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then slice with a serrated knife and serve.
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Garfield County commissioners voted unanimously Monday that removing the eagle nest buffer zone at Aspen Glen should be treated as a “substantial” land use modification.