I love a tasty weekend breakfast, but not the early-morning prep. Anything that can be assembled the night before and baked in the morning is perfect. While I enjoy sweet make-ahead treats like overnight cinnamon rolls and French toast casseroles, for a savory option this sausage, kale, and mushroom strata is one of my favorites. The combination of savory sausage, earthy mushrooms, and leafy kale works every time.
To make this strata, brown and crumble pork sausage, then sauté it with onions, mushrooms, and chopped kale until the greens are wilted and the mushrooms are tender. Layer the mixture with slices of Italian or French bread, pour over a seasoned mixture of eggs, milk, and cheese, then let it rest in the refrigerator so the bread soaks up the custard. Refrigerating overnight intensifies the flavors and gives you a hearty, comforting breakfast casserole ready to bake in the morning. You can also prepare it in the morning and let it soak during the day for an evening breakfast-for-dinner treat.
I grow kale in my garden every year, so this casserole often appears on our table. While it’s an indulgent dish, the addition of kale makes it feel a bit lighter. If you don’t have Italian or French bread, any sturdy loaf will work, but I prefer breads with a crunchy crust to provide contrast to the soft custard. Enjoy this sausage, kale, and mushroom strata whenever you want a satisfying savory meal.
- 2 tbsp. olive oil
- 1/2 yellow onion, finely chopped
- 1 lb. pork sausage
- 8 oz. mushrooms, chopped
- 1 bunch kale, stems removed, chopped
- 12 eggs
- 1/2 cup whole milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 tsp. ground dried thyme
- 1 cup shredded parmesan cheese
- 8-10 slices Italian bread*
- Heat oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Add the sausage and brown, breaking it into small pieces as it cooks. Stir in the mushrooms and cook until they release their moisture, then add the kale and cook until wilted.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and thyme until well combined.
- Spray an 8 x 12 baking dish (or a similar-size dish) with nonstick cooking spray.
- Arrange a first layer of bread slices in the bottom of the dish. Top with half of the sausage, mushroom, and kale mixture, then sprinkle with half of the parmesan. Repeat with a second layer of bread, the remaining sausage mixture, and the remaining cheese.
- Pour the egg mixture evenly over the layered casserole. Cover tightly with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight, so the bread absorbs the custard.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the strata for 45–55 minutes, until the top is golden and the center is set.
- Let the casserole rest a few minutes before slicing. Serve warm and enjoy.
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