Description
A custardy, savory Kale and Mushroom Strata combining sautéed wild mushrooms, tender dinosaur kale, and toasted bread soaked in a rich egg and cheese custard. This baked breakfast casserole is perfect for holiday mornings or any special brunch occasion, delivering a hearty mix of flavors and textures.
Ingredients
Scale
Vegetables
- 1 yellow onion (or shallot, sliced)
- 16 ounces wild mushrooms (trimmed and sliced)
- 16 ounces dinosaur kale (stemmed and cut into pieces)
Dairy & Eggs
- 2 cups Gruyere Cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 10 eggs
- 2.5 cups half and half (or heavy cream or milk)
Pantry Staples
- 2 tablespoons olive oil
- 8 cups cubed bread (cut or torn into 1 inch pieces)
- Kosher salt and freshly ground pepper
Instructions
- Toast Bread: Preheat your oven and toast the cubed bread for 10-15 minutes until it is dried out. This step helps the bread absorb the custard without becoming too soggy.
- Sauté Onions and Mushrooms: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the sliced onion and wild mushrooms, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, for about 15 minutes until softened and aromatic.
- Cook Kale: Add the dinosaur kale to the pan with onions and mushrooms. Season again with salt and pepper. Stir and cook until the kale wilts, about 4-6 minutes. Cover with a lid to speed up wilting, adding more olive oil if needed to prevent sticking.
- Prepare Custard Mixture: In a large bowl, combine the toasted bread cubes with the eggs, half and half, Gruyere, Parmesan, kosher salt, and freshly ground pepper. Stir well to incorporate all ingredients evenly.
- Assemble Strata: Add the sautéed vegetables to the bread and custard mixture, folding gently to combine. Transfer the entire mixture to a heavy Dutch oven or baking dish. Cover with a lid and refrigerate for a minimum of 2 hours, and up to 12 hours to allow flavors to meld and the bread to soak the custard thoroughly.
- Bake: Remove the strata from the refrigerator about 30 minutes before baking to come closer to room temperature. Preheat the oven to 350°F (175°C). Remove the lid and bake the strata uncovered for around 45-60 minutes until the top is golden brown and the custard is set. If the top browns too quickly, cover with the lid and continue baking until fully cooked.
- Serve: Allow the strata to cool slightly before slicing and serving warm as a hearty breakfast or brunch dish.
Notes
- This custardy Kale and Mushroom Strata makes a fantastic holiday breakfast or brunch centerpiece with its rich blend of veggies, creamy custard, and chewy bread.
- For a dairy-free version, substitute half and half with a plant-based alternative and select dairy-free cheeses.
- Using sturdy bread like sourdough or country loaf improves texture since it holds the custard without falling apart.
- Refrigerating the strata overnight intensifies the flavors and ensures the bread fully absorbs the custard.
- This recipe is easily doubled for larger groups and can be prepared ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 5 g
- Sodium: 395 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.02 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 217 mg
