Kale Swiss and Mushroom Strata

Ingredients

hearty bread torn into 1/2 to 1-inch chunks

1/3 loaf

butter

2/3 tbsp

garlic minced

1 cloves

mushrooms sliced

2 2/3 oz

salt

0.08 tsp

pepper

to taste

kale chopped

2 2/3 oz

Swiss cheese shredded

2 2/3 oz

eggs

2 large

whole milk

1/2 cups

Dijon mustard

1/3 tbsp

ground nutmeg

0.04 tsp

Method

1. 01Preheat oven to 300°F. Tear bread into 1/2 to 1-inch chunks and spread on a large baking sheet.
2. 02Bake bread 20 minutes, stirring halfway through, until partially dried.20 min
3. 03Slice mushrooms and add to a large skillet with butter, garlic, salt, and pepper.
4. 04Sauté mushrooms over medium heat until they release moisture and begin to brown, about 5-7 minutes.
5. 05Remove mushrooms from skillet. Add kale and 2 tbsp water to the skillet.
6. 06Sauté kale until wilted, 2-3 minutes.
7. 07Coat a 3-quart casserole dish with butter or non-stick spray.
8. 08Layer half the bread chunks in the dish, then half the mushrooms, half the kale, and half the Swiss. Wiggle ingredients down between bread chunks. Repeat layers.
9. 09Whisk eggs, milk, Dijon, nutmeg, and 1/4 tsp salt in a large bowl.
10. 10Pour egg mixture over strata, drizzling over every surface. Cover and refrigerate 8-24 hours.
11. 11Remove strata from refrigerator and let sit at room temperature 30 minutes.30 min
12. 12Preheat oven to 350°F.
13. 13Bake strata 50 minutes, until internal temperature reaches 160°F and top is deeply golden brown.50 min
14. 14Rest 10 minutes, then slice into 6 pieces and serve.10 min