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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.
Mushroom, Kale, and Gruyere Breakfast Strata

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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

1. 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.

2. Add the kale to the pan and cook until wilted, about 3 minutes. Take the pan off the heat and set aside.

3. Butter the inside bottom and sides of an 8x8 baking dish with the remaining 1 TBSP butter.

4. 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.

6. Beat the eggs with the milk, salt, and pepper in a large bowl the pour into the baking dish over top of everything else.

7. Cover the baking dish with foil and refrigerate for 2 to 12 hours.

8. Remove the baking dish from the fridge and preheat the oven to 350°F.

9. Bake in the preheated oven, covered, for 40 minutes.

10. Uncover the baking dish and bake 10 more minutes or until edges begin to brown.




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