Sausage, Egg, and Kale Strata

December 25, 2013January 13, 2015 monplate healthy eating habits, healthy food recipes, healthy foods, healthy meals

Ingredients

3/4 pound breakfast sausage, casings removed
7 cups chopped curly kale leaves
1/2 loaf multigrain bread, cubed
unsalted butter, for the baking dish
12 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
kosher salt and black pepper
8 ounces Manchego or fontina cheese, grated (about 2 cups)

Directions

Cook the wiener in a substantial skillet over medium-high hotness, breaking it into pieces, until sautéed, 4 to 5 minutes. Lessen hotness to medium and include as much kale as will fit. Cook, throwing and including more kale as there is room, until withered yet at the same time splendid green, 1 to 3 minutes.

Place the bread in a buttered 3-quart or 9-by- 13-inch preparing dish and top with the cooked frankfurter and kale.

Whisk the eggs in an extensive vessel. Rush in the milk, mustard, 1 teaspoon salt, and ½ teaspoon pepper. Blend in the cheddar. Spill over the bread mixture; cover and refrigerate for 1 hour and up to overnight.

Hotness broiler to 350° F. (On the off chance that the strata is refrigerated overnight, evacuate from the icebox 40 prior minutes heating.) Bake until brilliant tan and set around the edges yet at the same time marginally shaky in the middle, 40 to 45 minutes. Let cool for 15 prior minutes cutting. Serve warm or at room temperatu