Kale and sausage strata

By Bianca Osbourne
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    Breakfast for dinner is a novelty we can all get behind; and not just because it's a fun switch up at dinner time, but because breakfast for dinner is the easiest. Which is why you want to make this Kale and Sausage Strata for dinner tonight.

      This recipe is as custom as it gets. A Strata is the most customizable dish, as it can be breakfast, lunch or dinner, depending on how you garnish. And when it comes to ease, it doesn’t get any easier than this. Saute meat and vegetables, toss with crusty bread and cheese, and then bake with egg. It’s filling, it's easy and it comes together with ingredients you have in your home right now.

Have meat? You can make this tonight.

Have cheese? You can make this tonight.

Have bread? You can make this tonight.

     I think you get where I’m going with this. A Kale and Sausage Strata is what you should make tonight!

Ingredients

  • 1 pound sausage (chicken, pork, beef)
  • 2 cups chopped kale
  • 2 cups cubed or torn crusty bread (such as ciabatta, sourdough, baguette, etc.)
  • 1/2 cup cheese (cheddar, feta, parmesan)
  • 1 cups milk (oat, almond etc.)
  • 3 eggs
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • Fresh thyme, for garnish
  • Lemon zest, for garnish

Directions

1. Preheat the oven to 350F.

2. In a large cast-iron skillet, cook and crumble sausage over medium-high until browned and cooked through. Add chopped kale; stir and cook for 2 minutes. Transfer sausage-kale mixture to a 13×9-inch baking dish. Add cubed bread and cheese; toss with tongs to combine.

3. In a medium bowl, whisk milk, eggs, salt and pepper until combined. Pour evenly over sausage mixture in baking dish.

4. Bake for 40 to 45 minutes until eggs are set. Garnish with fresh thyme and lemon zest.

 

 

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