Sausage, Egg, and Kale Strata

sausage-egg-kale-strata
Photo by Anna Williams
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 465 calories
    • Fat 30 g
    • Sat Fat 14 g
    • Cholesterol 371 mg
    • Sodium 909 mg
    • Protein 27 g
    • Carbohydrate 23 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 508 mg

Cook the sausage in a large skillet over medium-high heat, breaking it into pieces, until browned, 4 to 5 minutes. Reduce heat to medium and add as much kale as will fit. Cook, tossing and adding more kale as there is room, until wilted but still bright green, 1 to 3 minutes.

Place the bread in a buttered 3-quart or 9-by- 13-inch baking dish and top with the cooked sausage and kale.

Whisk the eggs in a large bowl. Whisk in the milk, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the cheese. Pour over the bread mixture; cover and refrigerate for 1 hour and up to overnight.

Ingredients

  1. Check 3/4 pound breakfast sausage, casings removed
  2. Check 7 cups chopped curly kale leaves (from 1 bunch)
  3. Check 1/2 loaf multigrain bread, cubed (about 5 cups)
  4. Check unsalted butter, for the baking dish
  5. Check 12 large eggs
  6. Check 2 cups whole milk
  7. Check 1 tablespoon Dijon mustard
  8. Check kosher salt and black pepper
  9. Check 8 ounces Manchego or fontina cheese, grated (about 2 cups)

Directions

  1. Cook the sausage in a large skillet over medium-high heat, breaking it into pieces, until browned, 4 to 5 minutes. Reduce heat to medium and add as much kale as will fit. Cook, tossing and adding more kale as there is room, until wilted but still bright green, 1 to 3 minutes.
  2. Place the bread in a buttered 3-quart or 9-by- 13-inch baking dish and top with the cooked sausage and kale.
  3. Whisk the eggs in a large bowl. Whisk in the milk, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the cheese. Pour over the bread mixture; cover and refrigerate for 1 hour and up to overnight.
  4. Heat oven to 350° F. (If the strata is refrigerated overnight, remove from the refrigerator 40 minutes before baking.) Bake until golden brown and set around the edges but still slightly wobbly in the center, 40 to 45 minutes. Let cool for 15 minutes before cutting. Serve warm or at room temperature.