A quick assembly the night before—or the morning of, if having breakfast for dinner—and you’ve got an entertaining-worthy main course. Served with a side of fruit or small salad, it’s a complete, protein-packed meal that will keep your inner weekend warrior energized.
Time saver!Instead of cubing the bread, whole slices can be layered like lasagna, sandwiching the onion, kale, and cheese in the middle. |
Whole Grain Kale and Egg Strata
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil, plus more for baking dish
- 1 onion, diced
- 1 bunch kale (about 8 cups), de-stemmed and chopped
- 8 large free-range eggs
- 3 cups (750 mL) milk or unsweetened plain soy milk
- 1/2 tsp (2 mL) ground black pepper
- 8 thick slices whole grain or gluten-free bread, cut into 1 in (2.5 cm) cubes (preferably day-old)
- 1 cup (250 mL) grated cheddar cheese
Nutrition
Per serving:
- calories430
- protein25g
- fat23g
- saturated fat8g
- trans fat1g
- carbohydrates33g
- sugars10g
- fibre5g
- sodium453mg
Directions
01
In large pot, heat oil over medium. Add onion and sauteu0301 for 5 to 8 minutes, or until soft. Stir in kale and cook for another minute, or until wilted (add splash of water to help it wilt, if necessary).
02
In large bowl, beat eggs. Whisk in milk and pepper.
03
Lightly grease 9 x 13 in (23 x 33 cm) glass or ceramic dish with oil. Add half the bread cubes followed by onion and kale mixture, cheese, and remaining bread. Slowly pour egg mixture over top. Cover and refrigerate overnight.
04
In the morning, preheat oven to 350 F (180 C). Uncover strata and bake for 50 minutes to 1 hour, or until it is browned and centre is set. Slice and serve hot. Reheat leftovers in 350 F (180 C) oven for 20 to 30 minutes, or until heated through.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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