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
Units
Scale
- 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