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Kale Swiss and Mushroom Strata Recipe

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4 from 36 reviews

  • Author: Sara
  • Total Time: 9 hours 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This hearty Kale, Swiss, and Mushroom Strata is a savory layered casserole perfect for a make-ahead brunch or breakfast. Featuring dry bread chunks, sautéed mushrooms and kale, Swiss cheese, and a flavorful egg custard infused with Dijon mustard and nutmeg, this dish is baked to golden perfection and perfectly moist and fluffy inside. Its preparation over two days allows the flavors to meld beautifully, resulting in a comforting and nutritious meal that serves six.

Ingredients

Bread

  • 1 loaf hearty bread (about 1 lb. total)

Vegetables and Dairy

  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • pinch salt and pepper
  • 8 oz. chopped kale (6-8 cups)
  • 8 oz. Swiss cheese, shredded

Custard Mixture

  • 6 large eggs
  • 1.5 cups whole milk
  • 1 Tbsp Dijon mustard
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  1. Dry the Bread: The day before serving, preheat your oven to 300ºF. Tear the bread into 1/2 to 1-inch chunks and spread them evenly on a large baking sheet. Bake for 20 minutes, stirring halfway through, to partially dry the bread. This step ensures the bread absorbs the custard without becoming soggy.
  2. Sauté Mushrooms: While the bread is baking, slice the mushrooms. Heat a large skillet over medium heat and add butter, minced garlic, and a pinch of salt and pepper. Add the mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown. Remove the mushrooms and set aside.
  3. Wilt the Kale: In the same skillet, add the chopped kale along with a couple of tablespoons of water to help it wilt. Sauté the kale for 2-3 minutes until softened. Remove from heat.
  4. Assemble the Strata: Butter a 3-quart casserole dish or coat it with non-stick spray. Layer half the dried bread chunks evenly at the bottom, followed by half the sautéed mushrooms, half the wilted kale, and half of the shredded Swiss cheese. Press the layers down gently between bread chunks. Repeat layering with the remaining bread, mushrooms, kale, and cheese.
  5. Prepare Custard and Refrigerate: In a large bowl, whisk together the eggs, whole milk, Dijon mustard, ground nutmeg, and 1/4 teaspoon of salt until fully combined. Pour this custard mixture evenly over the layered strata, drizzling onto all surfaces for even soaking. Cover the dish and refrigerate for 8 to 24 hours to allow the flavors to meld.
  6. Bake the Strata: The next day, bring the strata to room temperature by letting it sit out for 30 minutes. Preheat the oven to 350ºF. Bake the casserole uncovered for about 50 minutes or until the internal temperature reaches 160ºF and the top is deeply golden brown and set.
  7. Rest and Serve: Let the baked strata rest for 10 minutes before slicing into six portions. Serve warm for a delicious, comforting meal.

Notes

  • Using day-old or lightly toasted bread helps absorb the custard better and prevents sogginess.
  • You can substitute Swiss cheese with Gruyère or mozzarella for a different flavor profile.
  • For a vegan adaptation, replace eggs and milk with plant-based alternatives and use dairy-free cheese.
  • Make sure to soak the strata overnight for best texture and flavor development.
  • Leftovers can be stored covered in the refrigerator for up to three days and reheated in the oven.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/kale-swiss-and-mushroom-strata-recipe/