Description
A comforting and versatile baked dish made with layers of bread, eggs, and sautéed vegetables, perfect for brunch gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 (16-ounce) French baguette, cubed
- 1 onion, thinly sliced
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 (8-ounce) container baby bella mushrooms, sliced
- 6 cups kale, chopped
- 2 teaspoons Italian seasoning
- 10 eggs
- 2 cups milk
- 1 1/2 cups shredded cheddar cheese, divided
- Optional: bell peppers, cherry tomatoes, zucchini
Instructions
- Prepare a 9×13-inch baking dish by lightly oiling it. Cube the French baguette and spread it evenly in the dish.
- In a large sauté pan, heat olive oil over medium heat. Sauté the onion with 1/2 teaspoon salt for about 5 minutes, then add mushrooms and remaining black pepper, cooking for another 5 minutes. Finally, add kale and Italian seasoning, and sauté until wilted.
- Transfer vegetables to the baking dish with the bread.
- In a mixing bowl, whisk together eggs, milk, remaining salt, and black pepper until frothy. Stir in 1 cup of cheddar cheese and pour over the bread and vegetable mixture. Sprinkle remaining cheese on top.
- Cover with foil and refrigerate overnight or for at least 2 hours.
- Preheat the oven to 350°F. Bake covered for 40 minutes, then uncover and bake for an additional 15 minutes. Let cool, cut into squares, and serve warm.
Notes
Use stale bread for the best texture. Let the dish sit long enough in the refrigerator for optimal soaking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 330mg
Keywords: breakfast, brunch, strata, egg, casserole, vegetarian