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: Sunchoke 101

These roots of a sunflower variety, also known as Jeruselem Artichoke, look a lot like ginger root. There are different schools of thought on the origin of the name Jeruselem artichoke, which is not from Jeruselem. I believe the one that says someone misunderstood the Italian word "girasole" which means sunflower...Read more

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We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs