summary

Breakfast right out of the oven is always well received so try a strata, a hearty egg and bread casserole. The beauty of this kale and mushroom strata is that it feeds a crowd, you can make it in advance, and the variations are endless. Use this egg strata recipe as a guideline to make additions and substitutions such as adding crumbled breakfast sausage, different cheeses and any vegetables you have on hand.

ingredients

Ingredients
2 tablespoons olive oil
1 tablespoon butter, plus more for greasing the pan
1 large leek, halved lengthwise and sliced
8 oz. cremini mushrooms, sliced thick
Kosher salt and freshly ground black pepper
1 bunch of kale, thick spines removed, chopped into 2-inch pieces (about 3 cups)
1 baguette, cut into 1-inch pieces
¾ cup fresh basil
⅓ cup sun-dried tomatoes in oil, lightly drained
8 ounces shredded sharp cheddar cheese
3 tablespoons shredded Parmesan cheese
8 large eggs
2 cups whole milk

directions

Coat the bottom and sides of a 9x13-inch baking dish with butter and set aside.
Warm the olive oil and butter in a large skillet over medium-high heat. Add the leeks and mushrooms and season with salt and pepper. Sauté, stirring occasionally, until leeks are golden and mushrooms are fork-tender, 8 to 10 minutes. Add the kale to the skillet and toss to coat in olive oil. Cook just until the kale begins to wilt, about 3 minutes. Transfer to a large mixing bowl and add the bread, basil, sun-dried tomatoes, cheddar (reserve 1/2 cup for the top) and Parmesan cheese. Toss well to combine.
In a separate mixing bowl, whisk together the eggs and milk along with 1 teaspoon salt and ½ teaspoon pepper. Pour the egg mixture over the bread and toss to combine well. Transfer to the prepared baking dish and let sit for 10 minutes. Using the backside of a spatula, press down on the strata, allowing the egg mixture to rise to the top. Cover and refrigerate for at least 4 hours or up to overnight.
When you are ready to bake, remove the strata from the refrigerator and uncover. Preheat the oven to 375°F. Sprinkle the strata with the remaining 1/2 cup of cheddar cheese and bake until the eggs are set and the top is golden brown, about 45 minutes. Cut into squares and serve warm.

notes

Notes: It is important to let a strata sit before cooking for at least 4 hours or overnight, if possible. The bread needs time to absorb the custard mixture. This kale and mushroom strata is great served with sliced avocado, salsa and sour cream. Set out hot sauces for guests to add themselves. Cremini mushrooms are small brown mushrooms, but you can use any variety you want, including white mushrooms. Sun-dried tomatoes usually come packed in olive oil. You should drain them a bit, but you don’t need to dry them. A little of that flavored olive oil will add delicious flavor to the dish.

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Kale and Mushroom Strata Recipe