Whyyyy don’t we have smell-a-vision yet? I feel like if you could smell this Kale Swiss and Mushroom Strata as it baked, it would be a total game changer. Forget photos, just smell it. I’ve been eating this Kale Swiss and Mushroom Strata non-stop for the past three days and I’m not even sorry about it. Technically it’s a breakfast dish, but it’s definitely an all-day-every-day dish in my book.
And I’m not going to lie. I 100% made this because The Family Stone is one of my favorite Christmas movies and I needed a mushrooms strata to be part of my Christmas tradition.
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I wandered around Aldi for a good 20 minutes trying to decide which cheese I wanted to use in my strata. In the end, I decided to go with the least expensive (Swiss) to make sure it was still delicious at its most basic. BUT, if you want to get a little fancy, here are a few other cheeses that you can add in addition to or use to replace some of the swiss: brie, chevre, gruyere, or Parmesan (do Parm in addition to Swiss, not on its own).
And if you’re just not into kale, it’s fine to sub spinach. :) Want to add meat? Brown some Italian sausage and add it in with your layers.
Kale Swiss and Mushroom Strata
- 1 loaf hearty bread (about 1 lb. total)* ($1.69)
- 2 Tbsp butter ($0.12)
- 2 cloves garlic, minced ($0.16)
- 8 oz. mushrooms ($1.29)
- pinch salt and pepper
- 8 oz. chopped kale (6-8 cups) ($2.13)
- 8 oz. Swiss cheese, shredded ($1.69)
- 6 large eggs ($1.50)
- 1.5 cups whole milk ($0.50)
- 1 Tbsp Dijon mustard ($0.09)
- 1/8 tsp ground nutmeg ($0.02)
- 1/4 tsp salt ($0.02)
- The day before, prepare the strata so it can refrigerate over night. Preheat the oven to 300ºF. Tear the bread into 1/2 to 1-inch chunks and spread them out over a large baking sheet. Bake the bread chunks in the oven for 20 minutes, stirring once half-way through, to partially dry the bread.
- Meanwhile, slice the mushrooms, then add them to a large skillet with the butter, minced garlic, and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all their moisture and begin to brown (about 5-7 minutes).
- Remove the cooked mushrooms from the skillet and add the kale in its place along with a couple tablespoons of water (this helps the kale wilt). Sauté the kale until wilted (2-3 minutes).
- Coat the inside of a 3 quart casserole dish with butter or non-stick spray. Layer half of the dry bread chunks in the bottom of the dish, then top with half of the mushrooms, half of the kale, and half of the Swiss. Wiggle the ingredients down between the bread chunks a bit, then repeat all the layers a second time.
- In a large bowl, whisk together the eggs, milk, Dijon, nutmeg, and 1/4 tsp salt. Pour the egg mixture over the prepared strata, making sure to drizzle over every surface of the strata, rather than just pouring in one spot. Cover the strata and refrigerate for 8-24 hours.
- The next day, allow the strata to sit at room temperature for 30 minutes. Preheat the oven to 350ºF. Bake the casserole for 50 minutes, or until the internal temperature reaches 160ºF and the top is deeply golden brown.
- Let the strata rest for 10 minutes, then slice into six pieces and serve!
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How to Make Kale & Swiss Mushroom Strata – Step by Step Photos
Begin making the Kale Swiss and Mushroom Strata the day before because it needs 8-24 hours of refrigeration. Preheat the oven to 300ºF. Tear one hearty loaf of bread into 1/2 to 1-inch chunks. Spread them out on a large baking sheet and bake for 20 minutes, stirring once half-way through. This will partially dry the bread, allowing it to soak up more of the savory custard.
While the bread is drying in the oven, prepare the mushrooms and kale. Slice 8 oz. mushrooms and add them to a large skillet with 2 Tbsp butter, 2 cloves of garlic, and a pinch of salt and pepper. Sauté over medium heat until the mushrooms release all of their moisture and then begin to brown.
Remove the mushrooms from the skillet, then add 8 oz. of chopped kale (about 6-8 cups, it will FILL the skillet) and a couple tablespoons of water to help steam the kale. Continue to sauté until the kale has wilted.
Coat the inside of a 3 quart casserole dish with butter or non-stick spray. Layer half of the dry bread chunks in the bottom of the dish, followed by half of the mushrooms, half of the kale, and half of the 8oz. shredded Swiss. Wiggle the toppings down between the bread chunks a bit, then repeat another layer of each.
In a large bowl, whisk together 6 large eggs, 1.5 cups whole milk, 1 Tbsp Dijon, 1/8 tsp ground nutmeg, and 1/4 tsp salt.
Pour the egg mixture over the strata, making sure to pour over ever surface, rather than just pouring in one spot. Cover the dish with plastic wrap and refrigerate for 8-14 hours.
The next day, take the strata out of the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350ºF.
Finally, bake the strata for 50 minutes, or until the internal temperature reaches 160ºF and the top is deeply golden brown.
Let the Kale Swiss and Mushroom Strata rest for 10 minutes, then slice into six large pieces and serve!
There it is. Not the prettiest food, but OMG if you could smell it!!
Delicious hearty veg meal! I made mine with artichokes and kale, adding parmesan to give an extra kick of flavor. I used a slender loaf of french bread, and I think next time I’ll choose a loaf with less crust and more soft inside, since the crust overtakes it just a bit. I will definitely make this again!
Can you freeze this after you make it?
You can- but the textures will change dramatically. XOXO -Monti
I had this pinned for months and months thinking that it looked so delicious but so intense to prepare. I finally decided to give it a shot and oh boy. This is SO GOOD. It’s good cold, it’s good reheated long enough to get the cheese melty, it’s actually not too hard to prepare (it does take a little bit of planning but it’s not a lot of hands on work), and the recipe makes a lot. I make this once and easily get 6-8 meals of it. I do sub fresh spinach for kale and sometimes I tweak the quantities of the produce and cheese (just because of what I can get) but other than that I make it as written. I have now made this twice in 2022 and I’m looking forward to making it again. I love this recipe so much.
This is super yummy! I used gruyere & parm instead of swiss and it turned out amazing. I just made it again today (bought a garlic loaf by mistake so it’s going to be extra good) and it’s in the fridge ready for baking tomorrow with the blizzard we’re getting. Thanks, Beth!
Could you freeze this before refrigeration? As in stick it in the freezer a few days before and then defrost overnight before baking?
Unfortunately, I’ve never tried that so I’m not sure how that would turn out.
Any recommendations for adding some rotisserie chicken as a meat add in, rather than sausage?
I would think that you could just shred or chop it and then layer it in with the mushrooms and kale. I haven’t tried it so I can’t say for sure, but if I was going to try it that’s what I would do. :)
This recipe is fantastic! I brought it to a bridal party for breakfast and not only did is satisfy but also many people asked where I got the recipe ! This will be on my regular rotation for sure !
Not a fan of kale so I used the spinach I already had in the fridge. I used my day old home made bread and mozzarella cheese since that’s what I had on hand. This was very good.
If you leave out the bread and mustard these are the same ingredients I use in my spinach quiche.
Not a big swiss fan, but subbed gruyere and parm as you suggested, and this was amazing! One of my new fave breakfast recipes!