Kale and Appenzeller Strata | culture: the word on cheese
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Kale and Appenzeller Strata

Kale and Appenzeller Strata

This comforting breakfast or brunch casserole can be made in advance for easy entertaining. Add sweet sausage for a heartier version.
Servings 6 people


  • 1 tablespoon extra-virgin olive oil
  • 1 medium-large red onion minced
  • 6 garlic cloves minced
  • 3 cups chopped lacinato kale
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili flakes
  • 1 teaspoon butter
  • 1 pound sourdough bread loaf cubed
  • 2 cups finely grated Appenzeller
  • 1 cup finely grated aged white cheddar
  • 1/2 cup finely grated parmesan
  • 10 large eggs
  • 2.5 cups milk
  • 3 tablespoons Dijon mustard


  • Heat oil over medium-high heat in a large saucepan. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 30 seconds more. Add kale, cover, and cook until wilted. Stir in salt, pepper, and chili flakes. Remove from heat and cool completely.
  • Heat oven to 350°F. Butter a 12″x9″ baking dish. Add half of cubed bread in an even layer, top with one-half cooked kale, and half of each cheese. Repeat this process to create a second layer.
  • Whisk together eggs, milk, and mustard in a medium bowl. Slowly pour mixture over bread layers. Cover tightly with foil and bake for 1 hour or until golden brown. Rest for 5 to 10 minutes before serving.

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.

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