Whether you’re entertaining guests over the holidays or looking for a new healthy breakfast for the new year, this cheesy kale and artichoke strata is sure to please. Plus, while you’re enjoying each cheesy bite, you’re also getting a serving of vegetables and 19 grams of filling protein – my kind of breakfast!
I wish I could tell you from personal experience how delicious this strata is, but unfortunately I’ve come down with that awful cold that’s been going around so my nose and tastebuds aren’t working quite right. However, Bry happily obliged to be my taste-tester, even offering to take a second serving just to be sure it was good – what a guy 😉 The initial attempt was without feta, and while he liked the concept a lot, he felt it was missing that salty-savoriness that only feta cheese can bring to a dish. So I swapped out a 1/4 cup of shredded white cheddar for the feta cheese and voila! Cheesy perfection!
I love the artichoke + spinach + cheese combo. Spinach artichoke dip? Yes please! But for this strata I wanted something that would stand up to the milk and eggs without getting overly soggy. So instead of spinach I grabbed a bag of frozen blue curled kale. As I dietitian I feel I should be all about kale, but I often find it too biter or the texture too raw-tasting if that makes sense. However, I loved it in this dish! While it did soften, there was still enough texture there to let it stand out among the artichokes and bread cubes. Plus there are so many great health benefits of kale, which you can find out more about over at HealthyLine.com. However, if you’re in a pinch and don’t have kale, feel free to sub in frozen spinach.
Most egg casseroles with bread cubes call for removing the crusts. While you are free to do that here, I’m in the camp of keeping the crust on to avoid the casserole from getting too soggy. Up to you!
Of course if you don’t want to share, this cheesy strata also makes for tasty leftovers, perfect for a quick breakfast or lunch.
Cheesy Kale and Artichoke Strata
- 8 - oz frozen blue curled kale chopped (any chopped frozen kale will work)
- 1 12-ounce package frozen artichoke hearts, thawed and drained
- 1 tablespoon olive oil
- 2 large cloves garlic minced
- 7 slices whole-wheat sourdough bread cubed
- 1 cup shredded mozzarella cheese
- 1/4 cup feta cheese
- 1 3/4 cups unsweetened almond milk
- 2 teaspoons Dijon mustard
- Salt and pepper
- Dash of ground nutmeg
- 4 large eggs
- Preheat oven to 375F
- Steam kale in microwave according to package directions. Once warmed through, remove from microwave and squeeze with a paper towel to soak up some of the moisture (you may want to wait a few minutes after removing kale from microwave before doing this as it can be too hot to touch).
- Meanwhile, place 1 tablespoon olive oil in a small skillet and heat over medium-low heat. Once oil has warmed, add minced garlic and sauté until fragrant, about 1-2 minutes.
- Place kale and artichokes in large mixing bowl and pour over olive oil and garlic. Toss well and add pinch of salt and pepper.
- Add bread cubes and mozzarella cheese to the mixing bowl. Toss well, again adding a pinch of salt and pepper.
- Pour bread mixture into a 9x13 baking pan.
- In the same mixing bowl you just used, whisk together 4 eggs, almond milk, and dijon mustard. Sprinkle in pinch of salt, pepper, and nutmeg. Stir in feta cheese.
- Pour egg mixture over the bread cubes and place pan in oven.
- Bake for 35 minutes, or until eggs are cooked and bread begins to brown.