Overnight Sausage and Kale Breakfast Strata

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I love a big, tasty breakfast in the morning. It kicks cold cereal in the pants. This breakfast level has everything you need for a great breakfast. You can even get really healthy leafy greens like kale in the mix. This class is perfect for company, special occasions, holidays, brunch, or just plain old time. why not? I made this for my family on Christmas morning, but it doesn’t have to be Christmas to have a great breakfast.

raw material

2 to 3 whole sausages in casings (about 1 pound)
1 bunch kale (about 1 pound), stems removed and roughly chopped
10 large eggs
2 cups of milk
1/2 tsp.Salt
1/4 tsp.Black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
4 ounces sun-dried tomatoes
6 English muffins, divided

instruct

1. Heat a large skillet over medium heat. Cook the sausages in the pot for about 7 minutes, flip over, and cook for another 7 minutes. Add the kale, cover the pot (or aluminum foil), and let the kale steam for 3 to 5 minutes. Remove the sausage and dice.

2. In a large mixing bowl, whisk eggs, milk, salt, and pepper until well combined. Add cheese, sun-dried tomatoes, sausage and kale.

3. Line the bottom of a 9×13 pan with a single layer of divided English muffins, cutting them as needed to fit. Pour egg mixture over muffins. Cover and refrigerate for 8 hours, or overnight.

4. Preheat the oven to 350 degrees. Uncover the strata and bake for 1 hour. Serve hot.