Sausage, Egg & Kale Strata

Photo: acrane

Yield: 1 serving
Community Recipe from


  • 3/4 pound(s) breakfast sausage


  1. Serves 8Hands-On Time: 30mTotal Time: 2hr 30m
  2. Ingredients
  3. 3/4 pound breakfast sausage, casings removed
  4. 7 cups chopped curly kale leaves (from 1 bunch)
  5. 1/2 loaf multigrain bread, cubed (about 5 cups)
  6. unsalted butter, for the baking dish
  7. 12 large eggs
  8. 2 cups whole milk
  9. 1 tablespoon Dijon mustard
  10. kosher salt and black pepper
  11. 8 ounces Manchego or fontina cheese, grated (about 2 cups)
  12. Directions
  13. Cook the sausage in a large skillet over medium-high heat, breaking it into pieces, until browned, 4 to 5 minutes. Reduce heat to medium and add as much kale as will fit. Cook, tossing and adding more kale as there is room, until wilted but still bright green, 1 to 3 minutes.
  14. Place the bread in a buttered 3-quart or 9-by- 13-inch baking dish and top with the cooked sausage and kale.
  15. Whisk the eggs in a large bowl. Whisk in the milk, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the cheese. Pour over the bread mixture; cover and refrigerate for 1 hour and up to overnight.
  16. Heat oven to 350° F. (If the strata is refrigerated overnight, remove from the refrigerator 40 minutes before baking.) Bake until golden brown and set around the edges but still slightly wobbly in the center, 40 to 45 minutes. Let cool for 15 minutes before cutting. Serve warm or at room temperature.
  17. By Sarah Copeland, December 2013
  18. Nutritional Information
  19. Per Serving
  20. Calories 465
  21. Fat 30g
  22. Sat Fat 14g
  23. Cholesterol 371mg
  24. Sodium 909mg
  25. Protein 27g
  26. Carbohydrate 23g
  27. Sugar 5g
  28. Fiber 4g
  29. Iron 3mg
  30. Calcium 508mg
December 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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