Breakfast is truly the most important meal of the day.
Eggs, sausage, toast, fruit, and lots of lots of coffee.
What could be better?!
However, if you are trying to cook for a mess of people, finding dishes that satiate without breaking the bank can prove challenging. Casseroles are the perfect compromise! Next time you invite a group of people over to your home for breakfast/brunch, try this recipe. I’ve baked this up a number of times for big crowds of hungry people and it is a hit EVERY TIME!
THE BEST PART: by using wheat bread, turkey sausage, 2% milk, and kale, you also take all the guilt out of traditional breakfast casseroles.
1 loaf of crusty wheat bread
2 cups 2% milk
2 cups grated Mozzarella cheese
2 bunches of kale
1 package of turkey sausage
2 Tbsp apple cider vinegar
dash of red pepper flakes
1/2 tsp oregano
Salt and pepper to taste
- Mix together the milk, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
- Set a large skillet over medium heat and add the turkey sausage and apple cider vinegar. Cook until golden brown, 8 to 10 minutes. Set aside to cool.
- In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
- Grease a lasagna or casserole dish with nonstick spray. Layer half the bread, half the kale, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight (or for as long as time permits).
- 20-30 minutes before baking, remove the dish from the fridge. Preheat oven to 350 degrees F.
- Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30-40 minutes, then remove the foil and continue to bake until the top is golden brown and crisp, 10-15 minutes more (keep an eye on it).
- Serve immediately and enjoy!