I love having a delicious weekend breakfast. What I don’t love is waking up early to prepare that delicious weekend breakfast. Anything that can be made in advance and popped in the oven the morning of is perfect for me! I love recipes for overnight cinnamon rolls and French toast casseroles, but when I want something savory I love this sausage, kale, and mushroom strata. You can’t go wrong with this flavor combination!
Sausage is browned and crumbled and sautéed with kale and mushrooms. This delicious mixture is layered with Italian or French bread and a cheesy egg mixture is poured over the top. Letting this strata sit overnight lets the bread soak in the cheese and egg mixture for a flavorful, savory breakfast casserole that you’ll want to make for just about any occasion. Or make for a random weekend morning when you just need something different! Sometimes I’ll even prepare this sausage, kale, and mushroom strata in the morning and let is soak all day and we’ll enjoy breakfast for dinner!
Kale is one of the vegetables that I grow in my garden every year, and I have a feeling that this breakfast casserole will be on repeat for us. Even though I don’t think you can go so far as to call this a healthy breakfast, the kale does make me feel a little less indulgent! If you don’t have or can’t get French or Italian bread, any bread will work, but I like these types of bread because of their crunchy crust. I hope you enjoy this sausage, kale, and mushroom strata!
- 2 tbsp. olive oil
- ½ yellow onion, finely chopped
- 1 lb. pork sausage
- 8 oz. mushrooms, chopped
- 1 bunch kale, stems removed, chopped
- 12 eggs
- ½ cup whole milk
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. garlic powder
- ½ tsp. ground dried thyme
- 1 cup shredded parmesan cheese
- 8-10 slices Italian bread*
- Heat oil in a large skillet. Add onions and cook until tender. Add sausage and brown, breaking into pieces as it cooks. Add kale and cook until wilted.
- In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and thyme.
- Spray a baking dish with nonstick cooking spray. I used an 8 x 12 dish but a slightly larger one will also work.
- Place your first layer of bread in the bottom of the dish and top with half of the sausage mixture. Sprinkle with half of the cheese. Repeat with the remaining ingredients.
- Pour the egg mixture over the casserole. Cover tightly with plastic wrap and refrigerate for at least 6-8 hours, ideally overnight.
- When ready to bake, preheat oven to 350 degrees Fahrenheit. Remove plastic wrap from the baking dish and bake for 45-55 minutes until golden brown.
- Serve immediately, enjoy!
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