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Sausage-Kale Breakfast Strata
I stumbled onto this strata while trying to clear out a wilting bunch of kale from the bottom of my crisper. Instead of tossing it, I cubed up some spicy Italian sausage and baked everything in one dish overnight. It’s become my go-to for lazy weekend brunches or when I need dinner ready by 6 PM without standing over a stove.
Ingredients
Method
- Prep the Sausage and Kale: Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, cook the sausage with olive oil until browned and crumbled, about 6-8 minutes. The internal temperature should reach 160°F (71°C). Remove from heat and drain excess fat if necessary. In the same pan, add the chopped kale with a splash of water or broth, covering it to steam for 2-3 minutes until wilted but still bright green. Set aside.
- Assemble the Base: Grease a 9x13-inch baking dish with butter or non-stick spray. Spread the cubed bread evenly across the bottom in a single layer. Sprinkle half of the shredded cheddar and Gruyère over the bread.
- Layer the Fillings: Distribute the cooked sausage and wilted kale evenly over the cheese layer. Top with the remaining cheese. This creates three distinct layers: bread, savory filling, and melted cheese cap.
- Make the Custard: In a large bowl or measuring jug, whisk together the eggs, milk, heavy cream, salt, pepper, and garlic powder until completely uniform and no streaks of egg white remain.
- Soak and Rest: Pour the egg mixture slowly over the strata. Use a spatula to gently press down on the bread cubes so they absorb the liquid. Let the dish sit at room temperature for 15-20 minutes while your oven finishes preheating. This ensures even cooking and prevents dry edges.
- Bake: Place in the center of the oven and bake for 35-40 minutes. The strata is done when the top is puffed, golden brown, and the center jiggles slightly like set jelly (not liquid). An instant-read thermometer inserted into the center should read 165°F (74°C).
- Rest and Serve: Remove from the oven and let it rest for 10 minutes before slicing. This allows the custard to set further so clean slices are possible.
Nutrition
Notes
The key is to let the bread soak up that custard fully; if you rush it, you get soggy spots. I press down gently with my hands after assembling to ensure every corner gets soaked. It’s reliable, hearty, and tastes like you planned ahead when you really just improvised at 5 PM.
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