Description
Hearty sausage-kale strata brings rustic Italian countryside comfort to your breakfast table. Layers of crusty bread, savory sausage, and tender kale mingle with rich eggs, creating a satisfying morning meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1/2 pound (0.5 lb) ground mild Italian sausage
- 5 large eggs
- 4 ounces (4 oz) sharp white Cheddar cheese, shredded (about 1 cup)
Vegetables and Aromatics:
- 1 cup sliced red onion (from 1 medium onion)
- 1 medium bunch Lacinato kale, stemmed and coarsely chopped (3 packed cups)
Bread, Liquid, and Seasonings:
- 8 ounces (8 oz) day-old sourdough bread loaf, torn into 1-inch pieces (about 6 cups)
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Prepare the meat base by sautéing sausage in a cast-iron skillet until golden and crumbly, releasing rich flavors and developing deep caramelization.
- Incorporate diced onions into the sausage, allowing them to soften and become translucent, creating a fragrant foundation for the dish.
- Gently fold chopped kale into the meat mixture, wilting the leaves briefly to maintain their vibrant color and nutritional integrity.
- Create a luxurious custard by whisking eggs with half-and-half, introducing Dijon mustard for a subtle tangy undertone and seasoning with salt.
- Tear sourdough bread into rustic chunks, immersing them in the egg mixture to absorb the creamy liquid, enhancing the strata’s texture and depth.
- Combine the sausage-kale blend with the bread-egg mixture, ensuring even distribution of ingredients throughout the dish.
- Sprinkle shredded Cheddar cheese generously, allowing it to weave through the layers and provide a rich, melty character.
- Transfer the entire mixture back to the unwashed skillet, capturing residual flavors from the initial cooking process.
- Seal the strata with plastic wrap, pressing directly against the surface to prevent moisture loss, and refrigerate to allow flavors to meld.
- Remove from refrigeration and let the dish reach room temperature while preheating the oven to 325°F.
- Bake until the strata rises slightly and the center sets firmly, creating a golden, puffy exterior with a creamy interior.
- Allow the dish to rest briefly before serving, enabling the ingredients to settle and intensify their combined flavors.
Notes
- Customize the sausage type to match dietary preferences, like using turkey or plant-based sausage for a lighter version.
- Ensure even cooking by breaking sausage into consistent small pieces during the browning process.
- Prevent soggy bread by using day-old sourdough and allowing proper absorption time with egg mixture.
- Experiment with different cheese varieties like Gruyère or goat cheese to add unique flavor complexity.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg