This kale, bacon, and cheese strata recipe is perfect for busy mornings because you can put it together the night before, refrigerate overnight, and bake it in the morning. Recipe courtesy Nam of The Culinary Chronicles.
Active time: 25 minutes
1/2 lbbacon slices, diced
1 cwhite onion, diced
1 Tbspgarlic, minced
1/2 tspred pepper flakes
4 ckale leaves, torn
5 cday-old bread, cubed
2 cpotatoes, diced and cooked
5 ozFontina cheese, sliced
4 ozmozzarella cheese, shredded
5Davidson's Safest Choice® pasteurized egg(s)
1 1/2 cmilk
1 tspfresh thyme leaves
1/8 tspfreshly grated nutmeg
1/2 tspkosher salt
1/4 tspblack pepper
1 tspchives, chopped
In large skillet over medium-low heat, slowly sauté bacon until it becomes crispy and fat has rendered out—about 5-6 minutes. Use slotted spoon and transfer bacon bits to plate covered with paper towels. Reserve two tablespoons of bacon drippings in pan and discard the rest.
Sauté onions over medium heat in bacon drippings until translucent. Add garlic, red pepper flakes, and kale. Stir and cook until kale becomes soft and tender. Remove skillet from heat and allow contents to cool to room temperature.
Spray a 9x9-inch baking dish with cooking spray. Place half of the bread and potatoes in an even layer on the bottom of the dish. Top with half of the kale mixture and sprinkle half of the crispy bacon over it. Cover layer with half of the cheeses. Repeat layering with remaining bread, potatoes, kale mixture, and cheeses.
Whisk eggs, milk, thyme, nutmeg, kosher salt, and black pepper in large bowl. Pour evenly over strata. Cover dish with plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Pull dish out of the refrigerator 15 minutes before ready to bake. Once ready, bake uncovered for approximately 50 minutes or until strata has cooked through and is puffed and golden brown. Allow strata to set for 5 minutes before sprinkling with chives and serving.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
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