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slice of sourdough breakfast casserole on a plate with a fork
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Sourdough Breakfast Casserole with Kale

An easy breakfast strata with sourdough bread, kale, shallots, and cheese that can be prepped in advance and kept overnight in the fridge before baking.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Refrigerator time 20 minutes
Total Time 1 hour 30 minutes
Servings 8 squares
Calories 276kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot diced
  • 6 cups kale about 1 bunch, stems removed and chopped; can use any type of kale
  • 4 cups sourdough bread cubed or roughly torn
  • ½ cup shredded gruyere cheese plus more for topping
  • 1 cup shredded sharp cheddar cheese plus more for topping
  • 10 eggs
  • 2 cups milk
  • 2 tablespoons whole grain Dijon mustard
  • ½ teaspoon salt more to taste
  • ¼ teaspoon freshly ground black pepper more to taste

Instructions

  • If you are making the strata right away and not letting it sit overnight, preheat the oven to 400 degrees F/204 degrees C. Grease the bottom of a 9x13 baking dish with cooking spray or butter. 
  • Heat olive oil in a large skillet over medium heat. Add the shallot and chopped kale to the skillet and cook for 7 to 8 minutes, or until the shallots are tender and the kale leaves are wilted.
  • Transfer the cooked kale and shallots to the baking dish. Add the torn or cubed sourdough bread, followed by the shredded gruyere and cheddar cheeses. 
  • In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper. Pour this mixture over the sourdough, veggies, and cheese. Gently shake the dish with your hands to promote an even distribution of the egg mixture. Use a spoon or large fork to gently mix the ingredients and move the kale around. Sprinkle a little more cheese on top if desired. Cover with foil.
  • Put the covered casserole in the fridge for at least 20 minutes so the bread can soak up everything. You can keep it in the fridge overnight (up to 12 hours) if you plan to bake the strata the following morning. 
  • Bake the strata for 30 to 35 minutes covered in foil. Remove the foil and bake it for another 10 to 15 minutes until you see the eggs set in the middle and bubbling on the edges. Enjoy warm!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

  • Store leftover slices of the strata in an airtight container in the fridge for up to 3 days. Reheat for 1-minute intervals on high in the microwave until warmed through.
  • Possible additions included cooked sausage crumbles or sliced bacon or ham, a pinch of cayenne pepper (if you want some heat), and/or fresh herbs.

Nutrition

Serving: 1square | Calories: 276kcal | Carbohydrates: 14g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 233mg | Sodium: 555mg | Potassium: 384mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5600IU | Vitamin C: 47mg | Calcium: 424mg | Iron: 2mg