Description
This hearty Breakfast Strata is a savory, make-ahead casserole perfect for busy mornings or brunch gatherings. Featuring layers of crusty French baguette, sautéed onions, mushrooms, kale, and Italian seasoning, all soaked in a rich egg and cheddar cheese custard, this dish is baked until puffed and golden. Its balanced flavors and textures make it a comforting and crowd-pleasing meal that can be prepared the night before and baked fresh to serve warm.
Ingredients
Vegetables & Bread
- 1 (16-ounce) French baguette, cubed
- 1 onion, thinly sliced
- 1 (8-ounce) container baby bella mushrooms, sliced
- 6 cups kale, chopped
Wet Ingredients
- 10 eggs
- 2 cups milk
- 2 tablespoons olive oil (plus more for greasing baking dish)
Cheese & Seasonings
- 1 ½ cups shredded cheddar cheese (divided)
- 1 teaspoon salt (divided)
- 1 teaspoon black pepper (divided)
- 2 teaspoons Italian seasoning
Instructions
- Prepare the Baking Dish and Bread: Lightly oil a 9x13-inch baking dish to prevent sticking. Place the cubed French baguette evenly inside the dish and set aside to await the vegetables and egg mixture.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the thinly sliced onion along with half a teaspoon of salt, cooking for about 5 minutes until the onion begins to soften. Then incorporate the sliced mushrooms and half a teaspoon of black pepper, cooking for an additional 5 minutes until tender. Add the chopped kale and 2 teaspoons of Italian seasoning, continuing to cook for 2 minutes until the kale slightly wilts. Remove from heat.
- Combine Vegetables and Bread: Transfer the cooked vegetable mixture into the baking dish over the bread cubes. Gently stir with a spatula to evenly distribute the vegetables throughout the bread cubes without breaking them apart.
- Whisk Egg Mixture: In a large bowl, thoroughly whisk together the 10 eggs, 2 cups of milk, remaining half teaspoon salt, and remaining half teaspoon black pepper until well combined. Stir in 1 cup of the shredded cheddar cheese to incorporate into the custard base.
- Assemble Strata: Pour the egg and cheese mixture evenly over the bread and vegetable layer in the baking dish. Sprinkle the remaining half cup of cheddar cheese evenly on top. Cover the dish tightly with aluminum foil to keep moisture in.
- Refrigerate Overnight: Place the covered baking dish in the refrigerator and let the strata soak and chill overnight, allowing the bread to absorb the custard mixture for optimal texture and flavor.
- Bake Strata: When ready to cook, preheat the oven to 350°F (175°C). Bake the tightly foil-covered casserole for 40 minutes in the oven.
- Finish Baking Uncovered: Remove the foil and continue baking the strata for an additional 15 minutes. This step ensures the center is puffed and the tops develop a golden brown, slightly crispy crust.
- Serve: Allow the strata to cool slightly before cutting into squares. Serve warm as a delicious and filling breakfast or brunch dish.
Notes
- Make sure to cube the baguette a day or two ahead and let it dry slightly for better absorption of the egg mixture.
- This recipe can be customized by substituting kale with spinach or other leafy greens.
- For a vegetarian version, this strata contains no meat, but you can add cooked bacon or sausage if desired.
- Use whole milk for a richer custard or substitute with dairy-free milk to make it lactose-free.
- Letting the strata rest overnight is key for texture but if short on time, let it sit at room temperature for at least an hour before baking.
- Leftovers can be stored tightly covered in the refrigerator for up to 3 days and reheated.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
