Recipe: Sausage, Mushroom and Kale Strata with Smoked Gouda.

Stratas are one of my favorite things to throw together for a weekend breakfast. I can throw them together the night before, bake them up in the morning and have leftovers for weekday breakfasts! I especially enjoy the lower amount of breakfast dishes. 🙂

This is one I made this weekend using ingredients we had hanging out in the fridge. The best thing about stratas is that they’re super versatile and are delicious with just about anything!


  • 1 bunch of kale – any kind is fine, spinach is also good!
  • 1 container of mushrooms
  • 1 loaf of crusty bread  – I used the local rosemary bread I picked up at the farmers market the other week, but you could use just about anything. The Pioneer Woman uses onion rolls in one of her strata recipes, and that’s good too!
  • a dozen eggs
  • a splash of milk/cream
  • 2c smoked gouda – we had some smoked gouda from the farmers market as well, and I think it really complemented the strata, but cheddar or colby/jack would be excellent as well.
  • 1 package sausage (I used Jennie-o turkey sausage)

First, grease a 9 x 13 pan (cooking spray/butter/whatever) or line it with parchment paper. Cube up your bread or tear it into pieces and spread it out along the bottom of the pan. In a skillet, brown your sausage and spread it over your bread cubes.  Then chop up your kale (remember to take out the stems!) and saute it in a bit of olive oil until it’s wilty (I used the same skillet). Add the mushrooms and saute until soft. Then, spread your kale/mushroom mixture over your bread and sausage.  Crack the eggs into a bowl and whisk them up with a splash of milk. Whisk in about 1/2 of the cheese and pour it evenly over the bread and veggies in the pan. Top with the remainder of the cheese. Cover and refrigerate overnight.

In the morning preheat your oven to 400 degrees and bake covered for 40 minutes. Then remove the cover and bake for an additional 5-10 minutes (or you could broil for a few seconds if you want some extra browning on the top – but keep your eye on it so it doesn’t burn!). This is best if it sits for a couple minutes to cool, burning your tounge is no fun!




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