Need a breakfast casserole? This Mushroom Kale Strata Recipe is delicious and easy to make.
Not only is this strata recipe made with simple ingredients like eggs, bread, veggies, and cheese, but it’s also a guaranteed crowd-pleaser!
When it comes to breakfast or brunch (and any meal, really) I am all about dishes that taste and look way more difficult to make than they really are. This awesome mushroom kale strata recipe is one of my all-time favorite brunch dishes for this exact reason.
A strata is a layered casserole made with eggs, cheese, bread, and veggies. You can make strata with any vegetables you like (or none at all), but my personal favorite is this version with mushrooms and kale.
This one is beautifully flavored with gruyère or gouda cheese, milk, and Dijon mustard, this rich and savory recipe is the ideal brunch dish for serving a crowd.
One of the things I love most about this dish is that all the prep work is done the night before. This means that all you have to do in the morning is pop your strata in the oven and let the magic happen.
Whether you’re hosting Sunday brunch for your girlfriends or whipping up breakfast for dinner, this mushroom kale strata is a perfect choice.
You can serve it on its own or pair the dish with light sides like fresh fruit or an arugula salad. Just don’t expect too many leftovers—this crave-worthy strata tends to go fast!
Here’s a breakdown of the star ingredients you’ll need to bring this breakfast casserole to life:
- Eggs: Fresh eggs are arguably the most important ingredient of any strata recipe. For a more nutrient-rich dish, use pasture-raised eggs. That being said, any eggs will work perfectly fine.
- Mushrooms: You can use baby Bella mushrooms (also called cremini mushrooms) or white button mushrooms. Make sure to clean them well first.
- Kale: I love the way this nutrient-dense leafy green complements the heartier flavors for a well-balanced dish. Feel free to swap for any dark leafy greens.
- Bread: You can use baguette, ciabatta, or French loaf. For the best results, try to use day-old, slightly dry bread. Check out the FAQs at the bottom to learn why!
- Cheese: This is a key part of the dish’s flavor profile, so make sure to opt for high-quality cheese. My favorites are gruyère or gouda cheese—either one would work great.
- Milk: You can use 2% milk or whole milk for a creamier strata. Alternatively, you could use plain almond milk.
How to Make a Strata Recipe (aka Breakfast Casserole)
If you’ve never made a strata recipe before it might seem a little intimidating, but you’re gonna have to trust me on this one. It’s way easier to make than you think!
It’s really just a matter of preparing your strata ingredients, sticking the dish in the fridge overnight, and popping it into the oven an hour before it’s time to eat.
Be sure to check out the recipe card below for the full strata recipe and extra measurements.
Step 1: Sauté the veggies first. Here we’re using mushrooms, kale, shallot, and garlic on the stove.
Step 2: In a large mixing bowl, whisk the milk, eggs, Dijon mustard, salt, and pepper.
Step 3: In a greased 9×13 baking dish, add half of the torn bread chunks and top with the cooked veggies, then add half of the grated cheese. Repeat.
Step 4: Pour the egg mixture over the dish until the bread is fully covered. Cover tightly with aluminum foil or saran wrap and refrigerate overnight (up to 24 hours).
Step 5: Set the strata on the counter an hour before you plan to bake it to allow it to come closer to room temperature before putting it in the oven, then preheat your oven.
Step 6: Preheat the oven to 350ºF; allow the oven to preheat for at least 20 minutes to ensure it comes up to temperature. Bake the strata for 50-60 minutes, or until it’s golden, puffed up, and set in the center.
Step 7: Remove the oven and let the strata rest for 10 minutes before serving. Keep in mind that it will likely deflate as it rests which is normal. Serve hot or at room temperature.
Strata Recipe Tips
Here are some of my top tips and variation ideas to help you make the best mushroom kale strata:
- Let it sit overnight: The key to the perfect strata is refrigerating it overnight before baking the dish. However, if you’re short on time, try to give it at least 3-4 hours in the fridge.
- Make gluten-free strata: To make this dish gluten-free, all you have to do is swap the bread for your favorite gluten-free bread. Keep in mind that you want it to be slightly dry and similar to ciabatta or baguette.
- Switch up the cheese: You can switch things up by using a combination of gruyère and gouda, swapping one for parmesan cheese, or swapping both for any type of cheese you prefer.
- Add more mix-ins: Feel free to add or remove ingredients as you see fit to make this dish your own. Cherry tomatoes, bell peppers, asparagus, green onions, bacon, and crumbled sausage would all work well.
- Give it some heat: If you like your meals on the spicier side, feel free to add a pinch of cayenne pepper or crushed red pepper. You could also top your baked strata with a few shakes of your favorite hot sauce.
What To Serve With Breakfast Strata
This easy make-ahead brunch dish is not only delicious, but it’s also incredibly versatile. While it works great as a standalone dish, you can serve it with your favorite side dishes if you’re serving a group.
Because it’s on the heartier side, I typically like to serve mushroom strata alongside lighter dishes like fresh fruit or a side salad.
In case you need some inspiration, here are some of my favorite dishes to pair with breakfast strata:
- You can never go wrong with a side salad! Try making a simple arugula or spinach salad with this 3-Ingredient Balsamic Vinaigrette.
- To stick with the savory theme, serve this dish with some baked home fries or the Easiest Hash Brown Casserole.
- Homemade Lemonade with Honey Simple Syrup – people always go crazy for this refreshing summertime beverage!
- Need something for dessert? Whip up a batch of my Easy Peanut Butter Fudge.
You’re going to love this Mushroom Kale Strata! Made with eggs, cheese, bread, and veggies, this hearty brunch dish is perfect for serving a crowd.
- 3 tablespoons extra virgin olive oil (or unsalted butter), divided
- 8 ounces baby Portobella or white button mushrooms, de-stemmed and roughly chopped
- 1 bunch laminate kale (or any dark greens), roughly chopped
- 2 medium shallots, minced
- 3 garlic cloves, minced or grated
- 1 baguette, ciabatta, or French loaf, torn into 1-2 inch pieces, day-old slightly dry bread works best (that’s about 6–7 cups loosely packed bread pieces)
- 6 ounces (1 1/2 cups) grated gruyère or gouda cheese (I used Midnight Mood goat gouda)
- 10 large eggs
- 2 1/4 cups 2% or whole milk (you can sub unsweetened plain almond milk if desired)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons of sea salt
- 5–6 spins of freshly ground black pepper
- Spray a 9×13-inch baking dish with cooking spray and set aside.
- Preheat a medium pan over medium heat. Add 2 tablespoons of olive oil and let it heat up for 30 seconds. Add the chopped mushrooms and cook for 3-4 minutes until they start to release the oil back into the pan. Add the chopped kale, shallot, garlic, and a big pinch of sea salt. Cook until the kale has wilted, the shallots are soft, and the garlic is fragrant, about 2-3 more minutes. Remove from heat and set aside to cool down while you prepare the rest of the ingredients.
- Tear the bread if it’s not already torn and set it aside (you can use a knife if needed, but the torn pieces have a better texture.)
- In a large bowl, whisk the eggs and milk for 1-2 minutes until well combined. Stir in the mustard and season with 1 1/2 teaspoons of sea salt and a few spins of freshly ground black pepper.
- In the prepared 9×13-inch baking dish, place half of the bread and top it with half of the mushroom and kale mixture, then half of the grated cheese. Repeat with another layer of bread, veggie mixture, and top with the cheese. Pour the egg mixture over the dish until the bread is fully covered. Refrigerate, covered, for at least 6 hours (and up to 24 hours).
- Take the strata out of the fridge 1 hour before you want to bake it (it’s okay if you forget, but it will be fluffier if you remember to do this.)
- Preheat the oven to 350ºF. Bake strata for 50-60 minutes, or until it’s golden, puffed, and set in the center.
- Remove from the oven and let it rest for 10 minutes before serving. It’s normal for it deflates as it rests.
- Serve hot or at room temperature. It’s even good cold.
Prep: For the fluffiest strata, prepare the dish the night before baking it.
Storage: Store cooked strata in an airtight container in the fridge for up to three days.
Keywords: mushroom kale strata, breakfast strata, mushroom strata recipe, healthy brunch recipe
Mushroom Kale Strata Recipe FAQs
You asked, I answered! Here are the answers to some of the most popular questions about this mouthwatering mushroom kale strata recipe:
What’s the difference between frittata and strata?
They might sound eerily similar, but these two egg-based brunch dishes are totally different. A frittata is essentially an open-faced omelet, while a strata is more similar to a savory bread pudding or puffed-up casserole.
What does strata mean?
Strata comes from the Latin word “stratum,” which literally means layers. In this case, it’s an American brunch casserole made with eggs, bread, milk, and cheese. In many variations of the dish, meat and/or vegetables are added as well.
Why use stale bread for strata?
Because strata recipes are prepared the night before baking, it’s important to use drier bread that can hold up to the egg mixture without turning to mush overnight.
For this reason, it’s best to use day-old (slightly stale) bread in the dish. Nobody wants mushy strata for breakfast!
How will I know when the strata is done?
You’ll know your strata is finished cooking when the middle is no longer jiggly. Give the dish a quick shake to check or stick a toothpick into the center. If the toothpick comes out clean, then you know your strata is done.
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