Kale, Sausage and Mushroom Strata
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 12 whole Eggs
  • ½ cup half and half
  • 2 cups whole milk
  • 4 Tablespoons Minced Basil
  • 1 loaf sour dough bread, cut in ½ inch cubes
  • 2 pounds andouille sausage
  • 8 oz baby kale
  • Olive Oil
  • 16 ounces assorted mushrooms (e.g., cremini, white button and shitake)
  • 1 cup grated cheddar
  • 1 cup grated gruyere
  • ½ cup grated parmesan
Instructions
  1. Add 2 tbsp of olive oil to a large fry pan and saute the mushrooms until they release their liquid, the liquid burns off and the mushrooms are slightly browned (10-15 minutes). Salt and pepper the mushrooms, remove the mushrooms from pan and set mushrooms aside.
  2. Add additional tbsp of oil to the pan and saute kale until wilted (two minutes). Add kale to the bowl with the mushrooms and mix together.
  3. Mix together eggs, half-and-half, milk, salt, pepper, and basil. Set aside.
  4. Butter a large casserole dish and layer half the bread, half the kale, half the mushrooms, and half the cheese. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.
  5. Cover with plastic wrap and refrigerate overnight if desired. Remove from refrigerator 20 minutes prior to baking.
  6. Bake in foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp (approximately 35-40 minutes).
Recipe by Weekend Table at https://weekendtable.com/2016/01/01/kale-sausage-and-mushroom-strata/