My Favorite Breakfast Strata
This breakfast strata is loaded with fresh Italian kale, thick slices of rustic bread and shredded sharp white cheddar cheese. A family friend used to make a version of this for Christmas brunch and have an open house for friends in the neighborhood and I fell in love. Eventually I adapted it and made this allergy friendly breakfast strata which is now a Christmas morning tradition in my new home.
What is Italian Kale?
I have a confession to make. I’m one of those annoying people who gets really excited about kale. I don’t have a Kale t-shirt but if I did, I would wear it often. I love all kale, but I am not messing around when I tell you that Italian kale is the best. The leaves are a deeper green color than other varieties and have a softer, less fibrous texture. It’s used in many traditional Italian soups (which are amazing) but I have it every morning in my breakfast bowls.
It’s hands down my favorite green and I could go on about it for awhile but I know no one really wants to read that much about kale (if you do, we should be friends). Anyway, if you don’t have Italian kale, any kind of kale will work. In fact, any leafy green you would cook would work. So go ahead and use spinach or arugula or chard or whatever cookable leafy green you have on hand. Here’s a cool article I found with cooking/storing instructions for different kinds of greens: A Visual Guide to Leafy Greens.
Let’s Talk Sharp White Cheddar Cheese
There is something about this cheese (and cheese in general) that is truly addictive. Again, if you don’t have white cheddar, a lot of different varieties would go well in this strata. You could use normal cheddar, swiss, pepper jack, fontina, etc. Basically any and all of the cheeses are delicious when mixed with caramelized shallots, kale, toasted bread and eggs. So use what you have and get creative!
Before We Get Started…
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This recipe does not contain the following allergens:Print
This breakfast strata is loaded with fresh Italian kale, thick slices of rustic bread and shredded sharp white cheddar cheese.
6 slices of thick french bread (I use a gluten-free one)
1/ stick of butter
7-8 kale leaves, torn off the stem into small pieces
2 large shallots
1/2 cup white wine
1 1/2 cup grated sharp white cheddar cheese
2 cups half & half
- In a toaster or conventional oven, toast the slices of bread on low for 5-10 minutes on each side. Remove and spread butter evenly on both sides of each slice.
- Add remaining butter to a medium sized pan and add sliced shallots and kale. Season to taste with a pinch of salt and pepper. When shallots begin to caramelize, transfer the mix to a small bowl.
- Add your wine into the pan, bring to a simmer and reduce the wine to half the original quantity.
- In a large bowl, add wine, eggs, half & half and another pinch of salt and pepper. Whisk to combine.
- In a large baking dish, arrange 3 slices of buttered bread, then the kale and shallot mix, then a layer of grated cheese. Repeat this pattern until you are out of the ingredients. Pour the egg mixture over the baking dish and cover with plastic wrap.
- Refrigerate over night with heavy items that live in your fridge weighing it down (I use my condiment jars). In the morning, allow the strata to reach room temperature while you preheat your oven to 325 degrees and bake for 1 hour. Broil for the last 5 minutes. Cool and serve with fresh fruit!
This strata needs to sit overnight so make sure to prepare it the day before you plan on eating!
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: Breakfast Strata, Italian Kale, Sharp White Cheddar
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Love Italian Kale? Check out this recipe: