GLUTEN-FREE SAUSAGE-KALE STRATA

Gluten-Free Sausage-Kale Strata image

Provided by Shauna Ahern

Time 9h20m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
6 cups gluten-free bread cubes
2 cups chopped kale leaves
1 cup grated white Cheddar
4 links Italian sausage, cooked and sliced
2 cups whole milk or non-dairy milk
2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary
6 eggs
Kosher salt and freshly cracked black pepper

Steps:

Prepare the pan. Grease a metal 8-inch baking pan with the olive oil. Lay the bread cubes, kale, Cheddar and sausage slices in the pan and toss them together.
Combine the wet ingredients. In a large bowl, whisk together the milk, mustard, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper and until thoroughly combined. Drizzle over the contents of the pan. Cover the pan and put it in the refrigerator to rest 8 hours or up to overnight.
Preheat the oven to 375 degrees F. Pull the strata out of the refrigerator and uncover it.
Bake the strata. Bake the strata until the egg custard is set and the edges are browned, about 45 minutes. Allow the strata cool to a warm room temperature, about 15 minutes, before serving.