Description
This Easy Kale and Mushroom Strata combines wholesome kale, earthy mushrooms, and smoked turkey bacon with creamy plant-based cheese in a flavorful baked custard breakfast or brunch dish. It’s a nutritious, versatile, and satisfying meal perfect for any time of day, featuring a delightful balance of smoky, fresh, and savory flavors.
Ingredients
Scale
Main Ingredients
- 6 slices smoked turkey bacon, cooked and chopped
- 4 cups fresh kale, finely chopped
- 2 cups sliced mushrooms
- 1 1/2 cups plant-based cheese (e.g., cheddar or mozzarella style), shredded
- 8 large eggs
- 6 cups whole wheat bread, cut into cubes (or gluten-free bread for gluten-free option)
- 1/4 cup vegetarian Worcestershire sauce (natural)
- 1/4 cup fresh herbs (such as parsley, chives), chopped
- 2 cups milk or plant-based milk
- 1 teaspoon natural gelling agent
Instructions
- Prepare the Ingredients: Cook the smoked turkey bacon in a skillet over medium heat until crisp. Remove and set aside. In the same skillet, sauté the sliced mushrooms until tender and flavorful from the bacon drippings. Finely chop the kale and steam or sauté it lightly until just tender but still vibrant.
- Assemble the Custard Mixture: In a large bowl, whisk together the eggs, milk or plant-based milk, vegetarian Worcestershire sauce (natural), chopped fresh herbs, and natural gelling agent until fully combined and smooth.
- Layer the Strata: Grease a baking dish. Layer half of the bread cubes evenly on the bottom. Sprinkle half of the mushrooms, kale, cooked smoked turkey bacon, and plant-based cheese over the bread. Repeat the layers with the remaining ingredients. Pour the custard mixture evenly over the layered ingredients, pressing lightly to allow the bread to absorb the liquid.
- Let It Rest: Cover the baking dish and refrigerate for at least 1 hour or preferably overnight. This resting period allows the bread to soak up the custard and the flavors to meld for a richer texture and taste.
- Bake to Perfection: Remove cover and bake in a preheated oven at 350°F (175°C) for 40 to 50 minutes, or until the top is golden brown and the custard is set. Allow the strata to cool for a few minutes before serving to help it settle and make slicing easier.
Notes
- Use day-old bread for best absorption and to prevent sogginess.
- Do not overcook greens; keep kale tender but bright.
- Distribute layers evenly for balanced flavor in every bite.
- Overnight soaking enhances moisture and flavor depth.
- Let strata cool slightly before slicing for cleaner servings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 190 mg
Keywords: kale mushroom strata, plant-based strata, smoked turkey bacon recipe, brunch strata, gluten-free strata, savory baked custard