Kale, Mushroom,Tomato & Cheddar Cheese Strata

A strata is a custardy, cheesy egg dish with bread cubes & cheese baked in it.  You can add any vegetables to a strata, and for this one I decided to use baby kale, mushrooms and sliced tomatoes. We have so many juicy garden tomatoes all coming ripe right now so I keep trying to think of recipes to use them. (This is one of those attempts). Sharp cheddar cheese made it extra good!

A strata is a wonderful dish to prepare for guests because you can actually make it the night before and then pop it into the oven in the morning. It is savory & delicious and is easy to prepare. Your family or guests will love it!


  • 5 – 6 eggs
  • 2 cups of regular milk
  • 4 cups of diced bread (cut into 1/2″ cubes)
  • 1 cup of diced or grated cheese (I used cheddar, but gruyere, gouda or any cheese works)
  • 1 TB. of oil (for the baking dish)
  • 1 TB. of oil  (to saute the mushrooms and kale in)
  • 1 cup of sliced mushrooms
  • 1 1/2 cups of baby kale
  • 2 medium ripe tomatoes (sliced into 1/4″ slices)
  • 2 TB. of minced herbs (parsley, sage, rosemary or thyme)
  • salt & pepper

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* In a medium bowl, whisk together the eggs and milk. Add 3/4 of the cheese (reserving 1/4 for the top). Add a little salt & pepper to taste.

* Lightly saute the mushrooms and the baby kale in a skillet until just barely wilted. Let this cool slightly then stir it into the egg mixture.

* Oil or butter an 8″ x 8″ x 2″ baking dish and then fill it with the bread cubes.

* Pour the egg, vegetable, cheese mixture over the bread cubes. Top with the sliced tomatoes.

* Add the last 1/4 cup of cheese to the top and add more salt & pepper.

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* Place the baking dish in a 350 degree oven and bake for 30 – 40 minutes until the top is golden brown and firm to the touch in the center.

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Using a large spoon, scoop out portions onto each plate.


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