Breakfast. Probably the most overlooked meal of the day. Most of us don’t have time to even think about it. We grab a bowl of cereal, throw some milk on it and call it good. Or we reach for the nearest pastry or baked good during our morning coffee run and eat it with crumbs falling down our shirts on our drive into work. I fall into the cereal category while my husband easily fits into both. By 10AM I usually feel ready for breakfast #2 because breakfast #1 was unsatisfying, unhealthy and just overall lame. This kale breakfast strata recipe is here to change that.
We recently spent five days in one of our favorite beach towns in Washington State with some of our close friends. This little town is literally Pleasantville meets Ikea. It sits on the coast of the Olympic Peninsula overlooking the Pacific Ocean. The streets are lined with adorable cookie cutter beach houses each with its own clever/cheesy beach themed name like “Oceans 5” and “Drift Away”. At any given time you’ll see families with dogs, strollers and kids on beachcombers riding around headed to the beach or to the main street that hosts a handful of small shops and restaurants. And I literally mean a handful. It’s a great escape from city life and has become one of our favorite go-to weekend getaways with friends or just us.
So what’s all this mumbo jumbo have to do with kale breakfast strata? During our last trip my friend made this delicious recipe with salty, yummy sausage in place of kale. It was YUM. I demanded the recipe, came home and immediately remade it using kale in place of sausage (because I like to think I’m a healthy person and we didn’t have sausage). Once again, it didn’t disappoint.
What’s a strata anyway? Well…
“Strata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese.”
Thanks Wikipedia. I never knew you could make a non brunch strata, so that will have to happen.
The main components of a strata are eggs, bread and cheese. I repeat. Eggs, bread and cheese. In the words of Joey Tribiani, “Eggs? Good. Bread? Good. Cheese? Gooood.” (https://www.youtube.com/watch?v=Mx5Wpqf4-OM)
Don’y worry, this doesn’t taste like feet.
I’m loving this kale breakfast strata dish because it’s a nice break from my normal cereal + banana + almond milk breakfast. You do all of the work the night before so in the morning, before you hop in the shower, throw the pan in the oven and 40 minutes later you have a cheesy, eggy, bready, kale happy meal! The 10AM breakfast #2 cravings won’t happen because this will actually fill you up and satisfy you until lunch. Good, good and goooood.
In order to reduce your packaging waste, bring the following reusables with you to the store:
- 1 reusable produce bag for the kale
That’s pretty much it for this one! The rest of the ingredients you might already have on hand or you can’t purchase in bulk.
Here’s what to do with your packaging waste:
Recycle: Egg Carton, Bread Bag (or reuse for pet waste), Milk Carton
Compost: Egg Shells, Kale Stems
Trash: Cheese Wrapping
Do your best to reduce waste wherever you can and avoid plastic when possible!
- 1 bunch of green kale, washed, stems removed, roughly chopped
- 1 tbsp olive oil
- 4 slices of thick whole wheat bread, cubed
- 6 eggs
- 2 cups of unsweetened almond milk
- 1 tbsp dijon mustard (or dry mustard)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese (or your favorite!)
- In a large frying pan over medium heat, add the olive oil and saute the kale for about 2-3 minutes until it has wilted. Set aside.
- Whisk together the eggs, milk, mustard, paprika, salt and pepper in a mixing bowl.
- Lightly grease a 9 X 9 casserole dish. Lay down the cubed bread at the bottom of the dish. Next, layer the sauteed kale. Pour the egg mixture over the bread and kale evenly, making sure all is well coated.
- Cover and place in the refrigerator overnight.
- Set the oven to 350 degrees (don't preheat), top the strata with cheese and bake for 40-50 minutes until the cheese is bubbling. Set aside for 10 minutes to cool before serving.
- You can easily had ham, sausage or any other meat to this strata in place of kale, or in addition to.