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.
- 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.