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Somedays I am really lazy, I mean so lazy that I don’t even leave the house or change out of my pajamas. Those types of mornings I drag out of bed and cross my fingers that some magical fairy made something for me the night before and just threw it in my fridge. Wouldn’t that be nice? Oh magical fairy, where are you?

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Since I can’t have a magical fairy or a husband that can make anything past a bowl of cereal, no offense babe, breakfast strata’s are the next best thing. You prepare it the night before, it soaks in all the yumminess while you are off counting sheep in the night and then bam all you have to do is preheat the oven and throw the strata in.

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Okay, I can handle that. Two steps in the morning. Preheat oven and put in oven. That sounds like a caveman. I bet a caveman could even do this! There ought to be more meals like this. What an awesome lazy Saturday meal! Or Sunday, or Monday, or Tuesday… Okay lets just say Monday thru Sunday!

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Breakfast strata typically has a lot more bread, but since my recipes are not “typical,” something had to change! Honestly, this is way better! I try to stay away from all the bread, plus it isn’t adding any flavor. This is where ham and sausage come in. I used a couple cups of our leftover Easter ham. I have made so many things with that ham and I still have more! You could really use whatever meat or vegetables you wanted. I just used what we had on hand. It’s kind of like the kitchen sink strata. Hmm that would be a good title for my next strata!

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Enjoy!

x Nicole

Meat Lover’s Breakfast Strata
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 8
This is a do ahead meal! It must set in the refrigerator for at least 8 hours!
Ingredients
  • 6 cups rosemary sourdough bread, cut into one inch cubes
  • 9 eggs (room temperature)
  • 3 Italian sausages, cooked and sliced
  • 2 cups leftover Easter ham, diced (can substitute for any other meat, but make sure the meat is cooked before adding it to the casserole)
  • 3 tablespoons coconut oil
  • 1 1/2 cups yellow onion, diced
  • 5 stalks of kale, stems removed and cut into thin ribbons (chiffonade)
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 2 3/4 cup almond milk
  • 2 1/2 – 3 cups smoked gouda, shredded (depending on how cheesy you like it)
  • Fresh thyme
Instructions
  1. In a medium saucepan heat the coconut oil on medium heat
  2. When the oil has melted add in the onions, half of the salt, half of the pepper and all of the nutmeg
  3. Cook the onions until translucent, about 3-5 minutes
  4. Stir in the shredded kale and cook until the kale has had a chance to cook, about 3-5 minutes. Then set aside
  5. Grease a 3 quart baking dish and place 1/3 of the cubes of bread in the bottom, then 1/3 of the kale mixture, 1/3 of the smoked gouda shreds. Continue to layer two more times by starting with bread, then kale, then cheese. You will have a total of three layers and end with the cheese on top.
  6. Take out a large mixing bowl
  7. Mix together the eggs, almond milk, and the other half of salt and pepper
  8. Pour the mixture over the top of the casserole as evenly as possible
  9. Tightly cover it with plastic wrap and refrigerate it overnight (at least 8 hours)
  10. Pull the strata out of the refrigerator and then preheat your oven to 350 degrees.
  11. Top the strata with fresh Thyme (about 1-2 teaspoons)
  12. Bake it for 45-50 minutes uncovered
  13. Poke it with a toothpick to make sure the egg has cooked through.
  14. Let it set for 5 minutes before serving
  15. Top with more Thyme if desired!

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