Sausage, Kale, and Cheddar Breakfast Strata

• 12 cups cubed day-old bread
• 1 pound bulk breakfast sausage
• 4 cups chopped kale
• 2 cups shredded sharp cheddar cheese
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 6 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, cook sausage, onion, and garlic until browned and cooked through.
3. 3 Stir in kale until wilted.
4. 4 In a large bowl, mix bread cubes with the sausage and kale mixture.
5. 5 Whisk together milk, cream, eggs, salt, pepper, and thyme in a separate bowl.
6. 6 Pour the egg mixture over the bread mixture and stir to combine.
7. 7 Transfer to a greased 9x13-inch baking dish.
8. 8 Sprinkle with cheddar and Parmesan cheeses.
9. 9 Cover and refrigerate for at least 2 hours or overnight.
10. 10 Bake covered for 30 minutes, then uncover and bake until golden and bubbly, about 15 more minutes.

Equipment

• 9x13-inch baking dish
• skillet
• mixing bowls

Variations

• Add diced roasted red peppers for a pop of color.
• Swap in turkey sausage for a leaner option.

Substitutions

• Use spinach or Swiss chard if kale is unavailable.
• Substitute milk with almond milk for a dairy-free version.

Pairings

• Fresh fruit salad
• Crispy bacon
• Hot coffee

Nutrition

Tips

• For best results, let the strata sit overnight to absorb all the flavors.
• Use any greens you have on hand if kale isn't your jam.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: This strata freezes beautifully! Wrap tightly with plastic wrap and foil. Thaw in the fridge overnight and bake as directed.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with crispy bacon for extra indulgence.

FAQ