Sausage-Kale Strata

Make a giant casserole of eggs to serve for breakfast, lunch AND dinner. Good cold as a snack, too.

Preparation

Ingredients

 12 whole Eggs

 2-1/2 cups Half And Half (or Milk, if you prefer)

 Salt And Pepper, to taste

 4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, etc.)

 1 loaf Crusty French Or Italian Bread, Cut Into Cubes

 2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes

 1 bunch (large) Regular Kale, Torn Into Pieces

 Olive Oil, for frying

 16 ounces, mushrooms, torn into bite-sized pieces

 2-1/2 cups Grated Gouda or Havarti Cheese

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.

Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.

Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.

Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.

 

Cover with plastic wrap and refrigerate overnight if possible.

To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more

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We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO