Wednesday, June 1, 2016

Kale, Cheddar and Sourdough Strata

Could there be a better breakfast than eggs, bread and cheese? Throw in some kale for a feel good kick and you have the perfect combination for breakfast/brunch with friends or for meal prep for the week. This strata seriously kicks butt – I have been making it for about 2 years now. I love the combo of crispy kale, sharp cheddar and tangy, toasted sourdough. The crispy kale on top gets me EVERYtime, kale lovers need to make this ASAP.
If you are serving for brunch – it cuts nicely into 9 squares. For meal prep, I cut it into 6 rectangles and wrap in foil. I usually reheat it in a toaster oven and found it lasts for 3-4 days quite nicely. *Warning*, don’t let the kale get too close to the top of the toaster oven…I found out the hard way it might start burning and cause smoke in your office kitchen. I usually leave it wrapped in the foil for a few minutes and then uncover for the last minute or so. If you want to make ahead, you can just prep everything the night before, cover with foil, and stick in the fridge until ready to bake. 
It’s been FOREVER since I’ve posted a recipe (I just checked – almost a year, but it’s a delicious one…a Zoodle recipe). I have decided to start only sharing my signature recipes – one that I have made multiple times and love. I’m starting to put all my favorites in a lovely little recipe book my mom got me so if it makes it in there, it will make it on here.

Kale, Cheddar and Sourdough Strata

Ingredients 
1 Tbsp Olive Oil
1 shallot, chopped
1 10 oz bag of kale
1/2 tsp salt
1/2 sourdough baguette, cubed (day or two old is best!)
6 eggs
1 oz Parmesan cheese, shredded
1 tsp black pepper
1/2 tsp cayenne* (optional - I like the hint of heat)
1 cup milk (2%, whole, half and half all work)
1 1/2 cups shredded white cheddar (about 4 oz/half of a normal block of cheddar)
Directions
1. Preheat oven to 350 degrees
2. Heat pan to medium heat and place in olive oil and shallot. Cook for two minutes. 
3. Add in kale and salt, saute until lightly wilted. Approximately 5 minutes. 
4. In a bowl, whisk together eggs, black pepper, cayenne and milk. 
5. Spray 9x9 pan with cooking spray, then layer half the cubed bread, half the kale, half the cheese and repeat. 
6. Pour egg mixture over the kale combo
7. Bake for about 45 minutes, or until egg mixture is solid. 
Optional
-If you want to use more eggs you can through in 2-3 more, it will make your egg mixture rise a little more.  
-Switch up the cheeses if you feel, I love white cheddar, particularly cracker barrel sharp white or the unexpected white cheddar from trader joes. 
-If you are using a fresh baguette, I usually toast the cubes for about 5-10 minutes until they are a little crispy

*loosely adapted from Buzzfeed



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