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Kale & Mushroom Strata with Cheddar

Kale & Mushroom Strata with Cheddar: A Cozy Brunch Delight

A delicious Kale & Mushroom Strata with Cheddar, perfect for brunch, combining nutrient-packed kale, earthy mushrooms, and gooey cheddar.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides essential fat for sautéing; any neutral oil works too.
  • 8 ounces Ciabatta Bread Essential for structure and texture; avoid soft sandwich bread for best results.
  • 4 large Eggs Create richness and structure; consider flax eggs for a vegan option.
  • 1 cup Milk Adds creaminess; substitute with plant-based milk for dairy-free needs.
For the Veggies
  • 4 cups Lacinato Kale Adds a nutritious boost; Swiss chard or spinach can be great substitutes.
  • 8 ounces Cremini Mushrooms Bring umami flavor; button mushrooms or portobello work too.
  • 1 medium Yellow Onion Adds sweetness and depth; shallots provide a milder flavor.
  • 1 teaspoon Salt Enhances the flavors of the dish.
  • 1 teaspoon Black Pepper Adds warmth; feel free to kick it up with garlic powder or red pepper flakes.
For the Cheese
  • 2 cups Sharp Cheddar Introduces a bold flavor and melts beautifully; Gruyère or mozzarella can also be used.
For Serving
  • 1 cup Fresh Salad Offers a refreshing balance to the rich strata.
  • 1 cup Seasonal Fruit Provides a sweet, refreshing contrast, perfect for brunch.

Equipment

  • 8-inch square baking dish
  • skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C) and grease an 8-inch square baking dish.
  2. In a skillet, add olive oil and sauté the chopped Lacinato kale for 2–3 minutes until it wilts. Transfer to a bowl.
  3. In the same skillet, add more olive oil if necessary and sauté the chopped cremini mushrooms and diced yellow onion for 3–5 minutes. Combine kale back in the skillet.
  4. In a bowl, whisk together eggs and milk, adding salt and pepper.
  5. Layer ciabatta slices, half of the veggies, and one-third of the cheddar in the baking dish. Repeat the layering process.
  6. Pour the egg mixture over the strata, pressing down to soak the bread. Top with remaining cheddar.
  7. Cover with foil and let rest for 15 minutes, then bake for 30 minutes. Remove foil and bake for an additional 25–30 minutes.
  8. Let cool slightly for 5-10 minutes, then serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

This Kale & Mushroom Strata can be made ahead for a quick brunch, and leftovers can be stored in the fridge for up to 3 days.

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