For more delicious strata recipes, also try our spinach tomato strata and breakfast strata with olives and chorizo. This comforting casserole is basically crusty bread layered with kale and cheese and then soaked in an egg custard and baked until it’s golden. You can think of it as a savory bread pudding. To make it, just sauté the vegetables until they’re soft and wilted. Cut or tear a loaf of crusty bread into cubes and then layer it into a baking dish with the cheese and cooked vegetables. Whisk the eggs, milk, and dijon mustard and slowly pour this over the bread as it soaks into every nook and cranny. You can bake it right away, or place it in the fridge until you’re ready to bake it the next day. It’s a great breakfast to make if you’re hosting because you can make it the day before, and it’s easily doubled for a larger crowd. It’s hearty and nourishing and everyone always raves about it!
Red onion + garlic sauteed in olive oil – the flavor of onion and garlic pairs so well with cheese and bread. Kale – curly kale is what we use in the pictures, but any kale variety will work. You can also use spinach. Sea salt, black pepper, and chili flakes – the chili flakes give a very mild heat, but if you prefer it not spicy, you can omit it. Butter – for buttering the baking dish to esure it doesn’t stick. French bread – we like to use crusty French bread cubes but you can use sourdough, multigrain, or any other bread you love. Cheese – we use a mix of gruyère, cheddar, and parmesan for lots of bold cheesy flavor. Eggs – whisked eggs and milk make a custard that soaks into the bread and bakes up beautifully. Milk – we like the creaminess of whole milk or 2%. Dijon mustard – just a bit of dijon mustard for its tangy, sharp taste.
If you’re serving a crowd, serve it family-style with other breakfast or brunch foods like fresh fruit or fruit salad, bacon (or veggie bacon), breakfast sausages, smoky roast potatoes, and something sweet like healthy carrot muffins.
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