Gluten-Free Sausage and Kale Strata

Votes: 3

How to Make Gluten-Free Kale and Sausage Strata

Time: 9 hours 20 minutes including infusion time
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 14
Calories 263, total fat 19 G., saturated fats 7 G., proteins 12 G., carbohydrates 11 G., fiber 1 G., cholesterol 106 mg, sodium 434 mg, sugar 3 G.

Gluten-free bread goes stale faster than regular bread, and this casserole is a great way to use it up, creating a new, delicious dish while saving money. Strata is typically baked with bread, vegetables, and meat—basically, whatever leftovers are in the fridge. For example, this recipe calls for sliced sausage, cheddar, and kale with the bread, but you could use other meats, herbs, and/or cheese. If you prefer a denser casserole, toast the bread cubes in the oven first. The strata is poured with an egg wash, refrigerated overnight, and baked the next morning. Perfect for a late Sunday breakfast!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
6 cups gluten-free bread cubes
2 cups chopped kale leaves
1 cup grated white cheddar
4 Italian sausages, fried and thinly sliced
2 cups whole milk or plant-based milk substitute
2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary
6 eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gluten-free bread, kale, cheddar cheese, kupaty (fried sausages), milk, Dijon mustard, rosemary, eggs

Cooking the dish according to the recipe:

Prepare the form:

Grease an 8-inch (20 cm) metal baking dish with olive oil. Place the bread cubes, cabbage, cheddar, and sausage slices in the dish and toss to combine.
Mix the liquid ingredients:

In a large bowl, combine the milk, mustard, rosemary, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the mixture over the contents of the baking dish. Cover the dish and refrigerate for 8 hours or overnight.

Preheat oven to 190°C. Remove the stratum from the refrigerator and remove the film.
Bake the strat:

Bake the strata until the egg custard is set and the edges are golden brown, about 45 minutes. Let cool to room temperature, about 15 minutes, then serve.

Note

To cut the bread into cubes, cut the bread slices into three lengthwise pieces, then into three crosswise pieces. If you want to toast them first to give them a slightly firmer texture, place the bread cubes on a baking sheet and bake in the oven at 200°C for about 10 minutes.