Gluten Free Sausage Kale Strata Recipes

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GLUTEN-FREE SAUSAGE-KALE STRATA



Gluten-Free Sausage-Kale Strata image

Gluten-free bread goes stale faster than wheat bread, so a flavorful strata is a great way to prevent food waste. Frequently, we invite friends to come to our house after 10 am on a Sunday and bring food they love. If we plan ahead, we use all the last pieces of sandwich bread, handfuls of fresh kale and sausage and cheese to set up a strata the night before.

Provided by Shauna Ahern

Categories     main-dish

Time 9h20m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
6 cups gluten-free bread cubes
2 cups chopped kale leaves
1 cup grated white Cheddar
4 links Italian sausage, cooked and sliced
2 cups whole milk or non-dairy milk
2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary
6 eggs
Kosher salt and freshly cracked black pepper

Steps:

  • Prepare the pan. Grease a metal 8-inch baking pan with the olive oil. Lay the bread cubes, kale, Cheddar and sausage slices in the pan and toss them together.
  • Combine the wet ingredients. In a large bowl, whisk together the milk, mustard, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper and until thoroughly combined. Drizzle over the contents of the pan. Cover the pan and put it in the refrigerator to rest 8 hours or up to overnight.
  • Preheat the oven to 375 degrees F. Pull the strata out of the refrigerator and uncover it.
  • Bake the strata. Bake the strata until the egg custard is set and the edges are browned, about 45 minutes. Allow the strata cool to a warm room temperature, about 15 minutes, before serving.

SAUSAGE KALE STRATA



Sausage Kale Strata image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 9h40m

Yield 12 servings

Number Of Ingredients 12

16 ounces white mushrooms, halved
Olive oil, for drizzling and frying
Salt and freshly ground black pepper
2 cups whole milk
1/2 cup half-and-half
1/4 cup minced fresh oregano
12 large eggs
2 pounds breakfast sausage patties
1 large bunch regular kale, torn into pieces
Butter, for greasing the lasagna pan
1 loaf crusty French bread or ciabatta, cut into cubes
2 1/2 cups freshly grated Monterey Jack cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.
  • Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
  • Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.
  • In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
  • Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
  • Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F.
  • Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

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