Best Sausage Kale Strata Recipes

Sausage Kale Strata image

Provided by Ree Drummond : Food Network

Time 9h40m

Yield 12 servings

Number Of Ingredients 12

16 ounces white mushrooms, halved
Olive oil, for drizzling and frying
Salt and freshly ground black pepper
2 cups whole milk
1/2 cup half-and-half
1/4 cup minced fresh oregano
12 large eggs
2 pounds breakfast sausage patties
1 large bunch regular kale, torn into pieces
Butter, for greasing the lasagna pan
1 loaf crusty French bread or ciabatta, cut into cubes
2 1/2 cups freshly grated Monterey Jack cheese

Steps:

Preheat the oven to 425 degrees F.
Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.
Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.
In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F.
Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

Gluten-Free Sausage-Kale Strata image

Provided by Shauna Ahern

Categories main-dish

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.

SAUSAGE, EGG, AND KALE STRATA image

Categories Egg

Yield 6-8 people

Number Of Ingredients 7

Steps:

1. Cook the sausage in a large skillet over medium-high heat, breaking it into pieces, until browned, 4-5 minutes. reduce heat to medium and add kale. Cook and toss until wilted, about 1-3 minutes. 2. Place the bread in a buttered 9X13 baking dish and top with sausage and kale. 3. Whisk the eggs with milk, mustard, and salt and pepper. Stir in the cheese. pour over the bread mixture, and cover and refrigerate for 1 houirand up to overnight. 4. Herat oven to 350*. If refrigerated overnight, remove from refrigerator 40 mins before baking. bake until golden brown and set around edges but still slightly wobbly in center, 45 mins. Let cool 15 mins.