I love brunch. I love quiche. Now that I’ve made my first strata I love strata, too. What’s not to love? It’s basically a dish with eggs, cheese and veggies poured over bread cubes to form sort of an egg bread pudding. Yum.

This dish is pretty healthy. Kale is all over farmers’ markets right now and you can get a huge bunch of it for $1 – $2. It’s a bit of a hassle to prep and wash kale but definitely worth it. Everyone knows how healthy kale is and how it’s a super duper food. I like kale, but I don’t love kale, like some people do. This dish would be great with spinach as well.

Kale and goat cheese strata (recipe adapted from Super Natural Everyday cookbook by Heidi Swanson)


Grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon-style mustard
1/2 teaspoon fine-grain sea salt
1/4 teaspoon freshly ground black pepper
2 cups milk (I used whole organic milk)
6 large eggs
3 cups day-old whole wheat bread, cut into 1/2 inch cubes
2 cups chopped kale (washed and woody stems removed, leaves only)
1/2 cup goat cheese, crumbled


Rub a splash of olive oil in a 9-inch baking dish. Sprinkle the baking dish with lemon zest and set aside. Instead of using a 9 inch baking dish I used 8 small ramekins.

In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in the rest of the milk and the eggs.

Put the bread in the prepared baking dish and top with the kale and half of the goat cheese. Gently toss with your hands – just enough that the spinach and cheese mixes with the pieces of bread. Make sure the bread is relatively level in the baking dish. Very slowly drizzle the egg mixture over the bread and sprinkle with the remaining goat cheese. Cover and refrigerate overnight.

The next morning, preheat the oven to 350 degrees F with a rack in the top third of the oven.

Bake the strata, uncovered for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. If you are using ramekins it won’t take as long to bake, about 30 minutes, but check it often.

Serve warm.

Note, for richer flavor, add more goat cheese. You can never have enough goat cheese, in my opinion. Also, I felt there was quite a lot of bread and the dish became very bread-y. Next time I would reduce the amount of bread by 1 cup. 

I think my next brunch recipe challenge is going to be a souffle. Have you ever tried one? I’m a bit intimidated. Please comment and share any strata or souffle recipes you have. Check out the breakfast category for all the former yummy posts and recipes.

Have a great Monday.