Ham Swiss and Kale Strata
My husband has been on a major Strata kick, ever since shooting a version of it for my upcoming corn cookbook.
Every Saturday morning I make one for him, and then he has breakfasts - and some lunches - all week. You would think he'd get sick of having it, but nope - well into this week's strata (Thursday!) he called me up from work just to tell me that that strata is amazing, and that he loves me for it!
This is after 3 weeks of stratas, mind you.
So, here's the recipe that inspired such devotion to breakfast. Make it as-is if you'd like, but it's definitely open to tinkering and interpretation. Stratas are easy to adapt, and a great way to use up whatever odds and ends you may have in your fridge. Swap out the kale for spinach, or for a cup or so of your favorite veggie. Use your favorite cheese, add your favorite herbs and spices if you'd like.
I like to use crusty, day old baguette to make the strata, but it can also work with your favorite sour dough, French, Italian, or random artisan type breads - just leave them out to dry out a bit overnight, and cut into 1" cubes. You'll want about 8 cups of bread cubes, whatever type you use.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!