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Mushroom, Kale, and Gruyere Breakfast Strata
An easy overnight breakfast casserole with mushrooms, baby kale, Gruyere cheese, eggs, and whole grain bread.
servings: 4
total time: 3 hours
recipe by: Frankie
Ingredients
- 12 ounces cremini mushrooms, sliced
- 2 TBSP unsalted butter, divided
- 5 ounces baby kale
- 8 ounces stale or well toasted whole grain bread, cubed
- 4 ounces Gruyere cheese, shredded
- 8 large eggs
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp pepper
Directions
- Cook the mushrooms with 1 TBSP of butter in a large non-stick skillet over medium-high heat until the mushrooms brown, about 5 minutes.
- Add the kale to the pan and cook until wilted, about 3 minutes. Take the pan off the heat and set aside.
- Butter the inside bottom and sides of an 8x8 baking dish with the remaining 1 TBSP butter.
- Spread the bread cubes evenly in the bottom of the baking dish. Spread the kale and mushroom mixture evenly on top of the bread. Then sprinkle the Gruyere on top.
- Beat the eggs with the milk, salt, and pepper in a large bowl the pour into the baking dish over top of everything else.
- Cover the baking dish with foil and refrigerate for 2 to 12 hours.
- Remove the baking dish from the fridge and preheat the oven to 350°F.
- Bake in the preheated oven, covered, for 40 minutes.
- Uncover the baking dish and bake 10 more minutes or until edges begin to brown.
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