Kale and Mushroom Strata

5 from 4 votes

This custardy Kale and Mushroom Strata is an amazing addition to your holiday table. Veggies, custard, bread all baked together to make the perfect breakfast.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: servings

Author: Gaby Dalkin

Ingredients

2 tablespoons olive oil
1 yellow onion or shallot, sliced
16 ounces wild mushrooms trimmed and sliced
Kosher salt and freshly ground pepper
16 ounces dinosaur kale stemmed and cut into pieces
8 cups cubed bread cut or torn into 1 inch pieces
2 cups Gruyere Cheese shredded
½ cup parmesan cheese grated
10 eggs
2.5 cups half and half or heavy cream or milk

Instructions

Toast the bread for 10-15 minutes to dry it out.
In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil. Add the onion and mushrooms and season with salt and pepper and cook, stirring occasionally, until soft, about 15 minutes
Add the kale to the onion and mushroom mixture, season with salt and pepper and cook, stirring, until wilted, 4-6 minutes, put the lid on for faster wilting, adding more oil as needed
In a large bowl, add the toasted torn bread. Mix together the eggs, half and half, cheeses, salt and pepper and stir. Add to the bread mixture followed by the vegetables. Transfer back to the Holly Le Creuset Dutch Oven. Cover with lid and refrigerate for at least 2 hours or up to 12 hours
Preheat an oven to 350°F
Remove the lid from the baking dish and bake for 45-60 minutes until the top is browned and the strata is cooked through. If the top gets too brown, put the Le Creuset lid on and continue to bake. Remove from the oven, let cool slightly and then serve

Notes

If you aren't a fan of kale, use spinach.

Nutrition