Sweet Potato, Sausage, and Kale Strata
Makes 8 to 10 servings A strata is a kitchen-sink breakfast dish that is made with egg, bread, cheese, and virtually anything else you would like! Like any good brunch recipe, stratas are best if made the day ahead, meaning less work in the morning—and that’s always a good thing. Take a peek at this…

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CIA FOODIES


Sweet Potato, Sausage, and Kale Strata

Makes 8 to 10 servings A strata is a kitchen-sink breakfast dish that is made with egg, bread, cheese, and virtually anything else you would like! Like any good brunch recipe, stratas are best if made the day ahead, meaning less work in the morning—and that’s always a good thing. Take a peek at this video to see just how simple it really is!

Ingredients

  • 1/2 cup olive oil
  • 1 tablespoon Dijon vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 small shallots, thinly sliced, about 1/4 cup
  • 1 medium sweet potato, large dice (about 2 cups)
  • 1 lb sweet Italian sausage (if links, remove from casings)
  • 7 cups torn kale leaves, from 1 bunch
  • 1 large sourdough loaf, torn into bite-size pieces (about 10 cups)
  • 1 1/2 cups shredded fontina (4 oz)
  • 1/2 cup grated asiago (1 1/2 oz)
  • 6 large eggs
  • 1 1/2 cups half and half

Directions

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the oil, Dijon, and salt and pepper to taste. Add the shallots and sweet potato, and toss to coat. Transfer the mixture and any additional dressing to a baking sheet and spread in an even layer.
  3. Drop tablespoon-sized pieces of sausage over the vegetables, nestling them in around the other ingredients. Bake until the sweet potatoes and sausage are cooked through and browned around the edges, about 40 minutes.
  4. Remove the pan and add the kale leaves, stirring to combine. Return to the oven until the kale is just wilted, about 4 minutes. Set aside to cool slightly.
  5. Oil or butter a 9- by 13-inch baking dish. Sprinkle half of the bread on the bottom of the pan, then top with half of the vegetable mixture, and half of the fontina and asiago. Repeat with the remaining ingredients, ending with the cheese.
  6. In a medium bowl, whisk together the eggs and half and half, and season with salt and pepper, to taste. Pour the egg mixture over the ingredients in the baking dish. Cover with plastic wrap and refrigerate overnight.
  7. Remove the strata from the refrigerator and preheat the oven to 350°F. Remove the plastic wrap and bake until the cheese is melted and the eggs are set, about 35 minutes. Serve hot.

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