Sausage and Kale Strata with Cheddar
Sausage and Kale Strata with Cheddar
Ingredients
For the Strata
- 6 cups day-old bread, cut into 1-inch cubes (about 1/2 of a 1-pound loaf)
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups kale, packed, tough stems removed and chopped
- 1 1/2 cups sharp cheddar cheese, shredded
For the Custard
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Arrange the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until lightly toasted. This helps prevent the strata from becoming soggy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 350
- 2
In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and transfer the sausage to a large bowl.
⏱️ 10 min
- 3
Add olive oil to the same skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for another minute until fragrant. Add the chopped kale and cook, stirring occasionally, until wilted, about 3-5 minutes. Remove from heat and add the kale mixture to the bowl with the cooked sausage.
⏱️ 6 min
- 5
In a separate large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes (if using) until well combined.
⏱️ 3 min
- 6
Add the toasted bread cubes, sausage and kale mixture, and 1 cup of the shredded cheddar cheese to the egg mixture. Stir gently to combine, ensuring all the bread is coated.
⏱️ 4 min
- 7
Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
⏱️ 3 min
- 8
Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This allows the bread to fully absorb the custard, resulting in a more flavorful and cohesive strata.
⏱️ 240 min
- 9
When ready to bake, preheat your oven. Remove the strata from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats.
⏱️ 30 min•🌡️ 375
- 10
Bake the strata, uncovered, for 45-55 minutes, or until golden brown and puffed, and a knife inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 50 min•🌡️ 375
- 11
Let the strata rest for 10 minutes before serving. This allows it to set and makes for easier slicing.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Kale Strata with Cheddar
For the Strata
- 6 cups day-old bread, cut into 1-inch cubes (about 1/2 of a 1-pound loaf)
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups kale, packed, tough stems removed and chopped
- 1 1/2 cups sharp cheddar cheese, shredded
For the Custard
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Arrange the bread cubes in a single layer on a baking sheet. Bake for 10-15 minutes, or until lightly toasted. This helps prevent the strata from becoming soggy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 350 - 2
In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess fat and transfer the sausage to a large bowl.
⏱️ 10 min - 3
Add olive oil to the same skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and cook for another minute until fragrant. Add the chopped kale and cook, stirring occasionally, until wilted, about 3-5 minutes. Remove from heat and add the kale mixture to the bowl with the cooked sausage.
⏱️ 6 min - 5
In a separate large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and red pepper flakes (if using) until well combined.
⏱️ 3 min - 6
Add the toasted bread cubes, sausage and kale mixture, and 1 cup of the shredded cheddar cheese to the egg mixture. Stir gently to combine, ensuring all the bread is coated.
⏱️ 4 min - 7
Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
⏱️ 3 min - 8
Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This allows the bread to fully absorb the custard, resulting in a more flavorful and cohesive strata.
⏱️ 240 min - 9
When ready to bake, preheat your oven. Remove the strata from the refrigerator and let it sit at room temperature for about 30 minutes while the oven preheats.
⏱️ 30 min•🌡️ 375 - 10
Bake the strata, uncovered, for 45-55 minutes, or until golden brown and puffed, and a knife inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 50 min•🌡️ 375 - 11
Let the strata rest for 10 minutes before serving. This allows it to set and makes for easier slicing.
⏱️ 10 min