Description
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.
Ingredients
Units
- 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
Instructions
- 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.
Notes
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.