There’s something so comforting about a warm, savory breakfast casserole, and this Sausage-Kale Strata is no exception. Packed with rich, savory sausage, tender kale, and hearty bread soaked in a luscious custard, this dish is a perfect balance of indulgence and nourishment. It’s the ultimate make-ahead breakfast or brunch recipe, ideal for feeding a crowd or treating yourself to something special. Trust me, this one’s a keeper!
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Why You’ll Love Sausage-Kale Strata
This isn’t just breakfast; it’s an experience. Whether you’re hosting brunch, looking for an easy make-ahead breakfast, or simply wanting to savor something truly satisfying, this strata checks all the boxes:
Make-Ahead Magic: Prepare everything the night before, and all you have to do is bake it in the morning. Perfect for stress-free mornings.
Savory Perfection: The combination of sausage and kale creates a beautiful harmony of rich, earthy flavors. Add the custardy bread, and you’ve got something truly special.
Customizable: Swap the kale for spinach, use your favorite type of bread, or experiment with different cheeses to make it your own.
Hearty and Satisfying: With protein from the sausage, greens from the kale, and carbs from the bread, this is a complete meal in every bite.
Crowd-Pleasing: It’s a guaranteed hit for brunch with friends or family gatherings. Everyone will be asking for the recipe!
Ingredients
Here’s what you’ll need to whip up this flavorful Sausage-Kale Strata:
- Crusty Bread: The foundation of the strata. Day-old bread works best, as it soaks up the custard beautifully.
- Italian Sausage: Adds savory, spicy depth to the dish. Use mild or hot sausage, depending on your preference.
- Kale: A nutrient-packed green that balances the richness of the sausage and custard.
- Eggs: The base of the custard, providing structure and richness.
- Milk: Ensures the custard is creamy and light. Use whole milk for the best texture.
- Cheese: Shredded cheese adds melty goodness. Gruyère, cheddar, or Parmesan all work wonderfully.
- Garlic: Adds a subtle aromatic flavor that complements the other ingredients.
- Seasonings: Salt, pepper, and a pinch of nutmeg for a touch of warmth and depth.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make this delicious Sausage-Kale Strata:
Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
Prepare the Bread: Cut the bread into bite-sized cubes and set aside. This step ensures the bread absorbs the custard evenly.
Cook the Sausage: In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
Sauté the Kale: In the same skillet, add a little oil if needed and sauté the kale with minced garlic until wilted and tender. This step softens the kale and brings out its natural sweetness.
Assemble the Strata: In a greased 9×13-inch baking dish, layer the bread cubes, cooked sausage, sautéed kale, and shredded cheese. Repeat the layers until all the ingredients are used.
Make the Custard: In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Pour this mixture evenly over the layered ingredients in the baking dish.
Let It Rest: Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight. This allows the bread to soak up the custard.
Bake to Perfection: Remove the strata from the fridge and let it sit at room temperature for about 20 minutes. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the custard is set.
Serve and Enjoy: Let the strata cool for a few minutes before serving. Slice into squares and enjoy!
Nutrition Facts
Servings: 6
Calories per serving: 450
Preparation Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
How to Serve Sausage-Kale Strata
This strata is a complete meal on its own, but if you want to round out your breakfast or brunch spread, here are some great serving ideas:
Fresh Fruit: Serve with a fruit salad or a side of fresh berries for a refreshing contrast.
Green Salad: Pair with a simple green salad tossed in a light vinaigrette for added crunch and freshness.
Crusty Bread: If you’re hosting brunch, offer some warm, crusty bread or rolls on the side.
Condiments: Serve with a dollop of sour cream or a drizzle of hot sauce for extra flavor.
Additional Tips
Here are some extra tips to make sure your strata turns out perfectly:
Use Stale Bread: Day-old bread works best as it absorbs the custard without getting mushy.
Make It Ahead: This dish is perfect for prepping the night before. Letting it rest overnight enhances the flavors.
Cheese Options: Feel free to experiment with different cheeses. Smoked gouda, fontina, or feta would all be delicious alternatives.
Vegetarian Option: Skip the sausage and add more veggies like mushrooms, bell peppers, or caramelized onions.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Double the Recipe: Feeding a crowd? This recipe doubles easily—just use a larger baking dish!
FAQ Section
Q1: Can I use a different green instead of kale?
A1: Yes! Spinach, Swiss chard, or even arugula are great alternatives.
Q2: Can I freeze the strata?
A2: Absolutely! Assemble the strata, cover it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Q3: What type of bread is best?
A3: Crusty bread like a baguette, sourdough, or ciabatta works best. Avoid soft sandwich bread, as it can become too mushy.
Q4: Can I make this without cheese?
A4: Definitely! The strata will still be delicious without cheese, though you may want to increase the seasoning slightly for added flavor.
Q5: How do I reheat leftovers?
A5: Reheat leftovers in the oven at 350°F for about 15 minutes, or until warmed through.
Q6: Can I add other vegetables?
A6: Yes! Bell peppers, mushrooms, or zucchini would all be great additions.
Q7: Can I make this gluten-free?
A7: Of course! Use your favorite gluten-free bread to make this recipe gluten-free.
Q8: What’s the best way to ensure the strata isn’t soggy?
A8: Use day-old bread and let the strata rest overnight in the fridge to absorb the custard properly.
Q9: Can I use plant-based sausage?
A9: Yes! Plant-based sausage works perfectly as a substitute for a vegetarian-friendly version.
Q10: Can I add herbs for extra flavor?
A10: Absolutely! Fresh thyme, rosemary, or parsley would be wonderful additions to this dish.
Conclusion
Sausage-Kale Strata is the ultimate cozy, make-ahead breakfast or brunch recipe that’s packed with flavor and sure to impress. Whether you’re hosting a gathering or just treating yourself to something special, this dish is guaranteed to hit the spot. So grab your favorite bread, some hearty kale, and savory sausage, and let’s make breakfast unforgettable!
Print
Sausage-Kale Strata
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 5 hrs 30 minutes (including refrigeration)
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
This savory, satisfying strata features hearty kale, savory sausage, and cubes of leftover sourdough, creating the perfect combination of flavors. It’s the breakfast casserole your guests will rave about! The rich, eggy base and crispy bread chunks make for a deliciously comforting dish, ideal for a hearty breakfast or brunch.
Ingredients
- 1 Tbsp. olive oil
- 1/2 lb. ground mild Italian sausage
- 1 cup sliced red onion (from 1 medium onion)
- 1 medium bunch Lacinato kale, stemmed and coarsely chopped (3 packed cups)
- 5 large eggs
- 1 1/2 cups half-and-half
- 1 Tbsp. Dijon mustard
- 1 tsp. kosher salt
- 8 oz. day-old sourdough bread loaf, torn into 1-inch pieces (about 6 cups)
- 4 oz. sharp white Cheddar cheese, shredded (about 1 cup)
Instructions
- Cook the Sausage:
- Heat olive oil in a 10-inch cast-iron skillet over medium-high heat.
- Add sausage and cook, stirring frequently, breaking up the meat into small pieces until browned (about 4–6 minutes).
- Add the onion and cook, stirring occasionally, until softened (about 3 minutes).
- Add kale and stir until just wilted (about 2 minutes).
- Remove from heat and let the mixture cool for 15 minutes.
- Make the Egg Mixture:
- In a large bowl, whisk together eggs, half-and-half, Dijon mustard, and salt until well combined.
- Add the torn sourdough bread, stirring to coat. Let it sit for 15 minutes, stirring occasionally.
- Combine the Mixtures:
- Add the sausage and kale mixture to the bread mixture, stir to combine.
- Stir in the shredded Cheddar cheese.
- Assemble and Refrigerate:
- Spoon the mixture back into the same cast-iron skillet (do not wipe it clean).
- Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture.
- Refrigerate for at least 4 hours, or up to 12 hours.
- Bake the Strata:
- Preheat the oven to 325°F.
- Uncover the skillet and let it stand at room temperature while the oven preheats.
- Bake for 40–45 minutes, until slightly puffed and the center is set.
- Let the strata cool for 10 minutes before serving.
Notes
- This dish can be prepared the night before, making it perfect for a stress-free brunch.
- For a vegetarian version, substitute the sausage with a plant-based sausage or another hearty vegetable.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg