This is my favourite strata recipe. Strata is one of the best make-ahead breakfasts. It’s cheesy, bread-y and eggy and can be made the night before.
- 1 tablespoon extra virgin olive oil
- 1 large red onion, minced
- 3 garlic cloves, minced
- Frozen kale, 284 gram (10 ounce) package, or 3 cups fresh kale, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- 1 teaspoon butter
- 8 cups french bread, cubed
- 2 cups finely grated gruyere
- 2 cups finely grated aged white cheddar
- 1 cup finely grated parmesan
- 8 large eggs
- 2 cups milk (any neutral flavoured milk will work, I like almond or cashew)
- 3 tablespoon dijon mustard
- Heat the oil in a large frying pan over medium high heat. Add the onion and cook, stirring occasionally for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds more. Add the kale and let it cook until it has wilted. Add the salt, pepper and chili flakes, stir to combine, then remove the pan from the heat.
- Butter the bottom of a 12″x9″ baking dish. Add ⅓ of the bread cubes then top with ⅓ of the kale and ⅓ of each of the cheeses. Repeat 3 times, reserving a small handful of cheeses.
- Whisk together the eggs, milk and dijon mustard in a medium sized bowl. Slowly and carefully pour the mixture over the bread. The pan will be very full so you will need to go slow enough to give the eggs and milk time to soak into the bread. Top the strata with the remaining handful of cheese then cover tightly with aluminum foil. Either bake right away, or refrigerate the strata for up to 1 day.
- If you have refrigerated the strata remove it from the fridge. Preheat the oven to 350 degrees. Bake the strata for 45-55 minutes, or until it is puffed, browned and set in the centre.
- Let it stand for 10 minutes before serving.