Sausage Kale Tomato Strata
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
A delicious strata recipe featuring sausage, kale, and tomatoes in a custard based casserole.
  • 2 tablespoons oil
  • 1 medium chopped onion
  • 1 10-oz package Johnsonville Naturals Original Breakfast Sausage, cut into ½-inch pieces
  • 6 cups (one-inch) cubed day old rustic bread (bread cubes should be dry, similar to the texture of croutons. To help this, place the bread in the oven while it's preheating in a single layer on a rimmed baking sheet. Remove the bread right before adding to the large bowl.
  • 1 8-oz frozen package of cooked chopped kale, thawed and squeezed of excess water
  • 1 cup grape tomatoes, quartered
  • 8 ounces (about 2 cups) shredded cheddar cheese, divided
  • 6 large eggs
  • 1½ cups cup milk
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • Garnish: 2 tablespoons chopped parsley and fresh thyme sprigs
  1. Generously pray a deep dish pie plate or 10 inch cast-iron skillet with cooking spray. You can also spray a muffin tin.
  2. Heat a large skillet with oil and saute the onions for 5 minutes until soft. Add the sausage and cook until it is no longer pink. Transfer the onion/sausage mixture to a large bowl.
  3. Add the bread cubes, kale, tomatoes, and all but a ½ cup of cheese. Gently stir the mixture until all the ingredients look like they are evenly distributed.
  4. Transfer the mixture to the baking pan/skillet/muffin tin.
  5. In a mixing bowl or blender, whisk (or blend on low) the eggs, milk, heavy cream, mustard, salt, thyme, pepper, and nutmeg until blended.
  6. If baking in a skillet or pan, slowly pour the egg mixture over the savory bread mixture in stages, allowing the bread to absorb the liquid. If baking in a muffin tin evenly divide the bread mixture between the 12 tins in large mounds. Carefully pour the egg mixture until you can visibly see the egg mixture leveled off at the top of each cup.
  7. Top the strata (including muffins) with the remaining cheese.
  8. Cover the strata with plastic wrap and place in the refrigerator for at least 3 hours, or overnight.
  9. Ninety minutes before needing to serve, preheat the oven to 350 degrees F and take the strata out of the refrigerator to come to room temperature.
  10. Bake the strata for 45-50 minutes until it is nicely browned and golden. For the muffins, bake for 30 minutes.
  11. Top the strata off with chopped parsley and thyme sprigs.
Recipe by Savory Sweet Life at