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In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Meanwhile, grease a 3-quart rectangular baking dish. Place half of the bread cubes in the prepared baking dish. Sprinkle with half of the sausage, half of the artichoke hearts, and half of the provolone and fontina cheeses. Repeat layers. Sprinkle with green onions and Romano.
In a large bowl, whisk together eggs, milk, thyme, salt and pepper. Gradually pour egg mixture over layers in dish. Cover with plastic wrap; refrigerate for at least 2 hours.
Preheat oven to 325°F. Remove plastic wrap. Bake for 45 to 50 minutes or until center is set and an instant-read thermometer inserted in the center registers 170°F. Let stand for 10 minutes before serving.