Elegant Entertaining: Overnight Kale, Mushroom, Pepper & Chicken Sausage Brunch Strata
Print PinServings: 6
Ingredients
- 4-5 unit large Italian chicken sausage links casings removed
- 1 unit green bell pepper chopped fine
- 1 unit orange bell pepper chopped fine
- 1 unit red bell pepper chopped fine
- 1 unit large onion diced
- 3 cloves garlic minced
- 1 10 oz package frozen kale thawed
- 3 cups baby portobello mushrooms cleaned and chopped
- 10 unit large eggs beaten
- 2 cups cheese grated- I like a sharp cheddar or Monterey jack
- 1 ½ tsp kosher salt
- 1 tsp pepper
- 1 TBSP olive oil
- 1 TBSP Italian herbs
Instructions
- In a large pan, heat 1 TBSP of olive oil. Cook sausage breaking it into small pieces. Set aside.
- In the same pan in the sausage drippings, sauté the onion until translucent. Add in peppers and mushrooms cooking another 5-7 minutes on medium high heat. Stir in garlic and cook another 1 minute.
- Stir in the kale. Season with Italian herbs, salt and pepper. Mix with cooked sausage in a large bowl. Let cool for 5-10 minutes.
- Beat the eggs well and pour into the cooled vegetable and sausage mixture. Fold in the cheese. Pour the entire mixture into a well buttered casserole dish. Cover with foil and place in the fridge for at least 8 hours or overnight.
- Pre heat oven to 350 degrees. Remove casserole from the fridge and rest at room temperature 15-30 minutes prior to baking. This keeps the eggs from becoming tough.
- Bake covered for 30 minutes. Remove foil and bake another 20-30 minutes until top is golden. Center should be set and not liquidy or runny.