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Kale and Mushroom Strata

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This simple Kale and Mushroom Strata is a nutrient-packed brunch dish that comes together with little hands-on time. Made with whole grain bread, nutrient-rich eggs, and hearty mushrooms and kale, this vegetarian meal is great to food prep for busy weeks or a perfect breakfast for dinner dish.

Nut Free, Soy Free, Dairy Free option

Ingredients

Scale
  • 1 teaspoon olive oil
  • 3 cups sliced mushrooms
  • 8 large eggs
  • 1 cup milk or non-diary milk alternative
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • ½ teaspoon dried oregano
  • 3 cups cubed stale whole grain bread
  • 1 large bunch of kale, roughly chopped
  • Optional: 2 ounces goat cheese

Instructions

  1. Preheat oven to 350°F. Coat a large 13 x 9 baking dish with nonstick oil spray or butter. Set aside.
  2. Heat oil in a small skillet over medium heat. Sauté mushrooms until soft, about 4 minutes. Turn off heat and set aside.
  3. In a large bowl whisk together eggs, milk, ½ teaspoon salt, ¼ teaspoon pepper, and oregano. Set aside.
  4. Add cubed bread, sautéed mushrooms, and kale into the baking dish. Pour the egg mixture on top. Dot the top with goat cheese, if desired. Season with additional salt and pepper.
  5. Bake for 30-35 minutes until eggs are cooked through and set on top. Let cool slightly before serving.

Find it online: https://chelseyamernutrition.com/mushroom-strata/