A hearty, delicious, veggie-packed breakfast strata that you put together the night before? Yes, please! I will take any reason under the sun to make a delicious brunch spread, and this overnight breakfast strata is just the kind of savory, cheesy dish that I love best. Plus it is full of mushrooms, kale, and sundried tomatoes, so every bite has a boost of nutrition and flavor. If you’re looking for a way to celebrate a weekend morning, you can put this together the night before, turn on your oven when you get up, and have this on the table in under an hour. It’s the kind of unfussy, slow, delicious weekend morning that I dream about.
A breakfast strata sounds fancy, but really it’s a simple casserole made from cubed bread, a mixture of egg and milk, and whatever meat, vegetables, and cheese you have on hand. It’s infinitely adaptable, so once you’ve got the basic recipe down, you can invent all kinds of new, delicious flavor combinations.
I went with a simple crusty farm bread, sauteed mushrooms, sweet pork sausage, crispy kale, and salty sun-dried tomatoes. I added a combination of Swiss and monterey jack cheese and called the whole thing a brunch triumph. It has crispy bits of bread on the edges, creamy cheese all around, and is studded with lots of savory flavor. So grab whatever’s in your refrigerator and pantry and let’s get a great brunch on the table.
- 10 cups cubed crusty bread
- 8 oz mushrooms
- ½ pound sausage
- 1 bunch kale, rinsed, thick stems removed, and lightly chopped
- ½ cup sundried tomatoes, roughly chopped
- 6 eggs
- 1 ½ cups milk
- ½ cup half and half
- 2 cups shredded cheese (I used a combination of Swiss and Monterey jack)
- Break the sausage into small pieces and sautee it over medium high heat in a large skillet until cooked through. Remove the sausage and set aside.
- Add a tablespoon of oil or butter to the pan and cook the mushrooms until they've released all of their liquid and it has cooked off, about 8 minutes.
- Cut the bread into bite-sized pieces.
- Spread a layer of bread In a greased 9" by 13" casserole dish. Sprinkle half of the mushrooms, sausage, kale, sun-dried tomatoes, and cheese over the top. Repeat with another layer of both.
- In a separate bowl, whisk together the eggs, milk, and half and half. Pour this evenly over the casserole. Cover the casserole dish and set it in the refrigerator overnight.
- The next morning, remove the casserole from the refrigerator and preheat the oven to 325°F. Bake the casserole, uncovered, 45-50 minutes, until a toothpick inserted into the middle of the casserole comes out clean (you want to make sure the eggs are completely cooked). Serve while still warm.