Last month, I was hosting brunch for my Dad’s birthday, so I had to come up with some kind of delicious breakfast for a bunch of people. While I was brainstorming, I realized that I had wanted to attempt a strata for a while… and I even had Grana Padano cheese in my fridge! I’m so glad I went for it, because my family went CRAZY over it. I can’t say I’m surprised – it’s got bread, melty cheese, sweet onions, salty prosciutto and eggs! Brunch heaven!
It should be golden on top and smelling delicious when you take it out of the oven! YUM!
Ever since I made this, I can’t stop thinking that it would be the PERFECT recipe for Christmas morning. You could prep everything before and bake it while people are sleepily getting out of bed. The smell alone will get everyone up and ready for gift giving!
Not gonna lie, I also love that I snuck kale into this. Might as well make it kind of healthy, right?!
Cheesy Kale Breakfast Strata
- 1 small bunch of lacinato kale
- 1 large onion
- olive oil or butter
- salt and pepper
- about 8 cups cubed sourdough bread
- 1 1/2 cups grated grana padano cheese (gruyere, parmesan or even cheddar would work, too!)
- 2 1/2 cups unsweetened almond milk (or skim)
- 2 tbsp dijon mustard
- 10 eggs
- Thinly slice the onion and saute in olive oil or butter on a medium heat until they start to caramelize. They don't need to be fully caramelized (like French Onion Soup), but this recipe is extra good if you have the patience to get them soft and sweet.
- While that's cooking, wash and slice your kale. after the onions have been going for about 15 minutes, add the kale and toss with the onions to wilt. If it's extra tough, you can cover it for a bit to help it along, but lacinato kale usually wilts pretty quickly. Set aside.
- Cube your sourdough bread, thinly slice your prosciutto, and grease a 3 quart baking dish.
- Add a layer of cubed bread to the dish, followed by a layer of kale and onions, followed by prosciutto and a little bit of cheese (or a lot if you want - I'm not judging!).
- Layer those again (bread, kale/onions, prosciutto, cheese) until you reach the top of the dish.
- Whisk eggs, milk, dijon mustard, salt and pepper together in a large bowl. Pour over the top of the bread layers. Top with cheese.
- Store it covered in the refrigerator for the night.
- The next morning take it out of the refrigerator about 20 minutes before you want to bake it.
- Preheat the oven to 350 degrees and bake for about 50 minutes.