Sausage Kale Strata

Sausage Kale Strata
Prep Time
10 min
Cook Time
1h 15 min
12 servings

Packed with mushrooms, eggs, cheese, kale, breakfast sausage and either French bread or ciabatta, this hefty strata is perfect for a large breakfast, brunch or dinner.

Scroll down to watch how to make this recipe.



oz white mushrooms, halved
Olive oil, for drizzling and frying
Salt and freshly ground black pepper
cups whole milk
cup half-and-half
cup minced fresh oregano
large eggs
lb(s) breakfast sausage patties
bunch kale, regular torn into pieces
Butter, for greasing the lasagna pan
loaf crusty French bread or ciabatta, cut into cubes
2 ½
cups freshly grated Monterey Jack cheese


Step 1

Preheat the oven to 425ºF.

Step 2

Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.

Step 3

Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.

Step 4

Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.

Step 5

In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.

Step 6

Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.

Step 7

Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350ºF.

Step 8

Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

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