Bacon, Kale, and California Raisin Strata
Submitted by: Jill Melton, M.S., R.D. and Editor, Relish Magazine
Assemble this strata the night before and pop in the oven in the morning!
- 8 slice smoked bacon, diced
- 2 leeks, white part only, chopped
- 1 pound kale, chard, greens, or spinach cut into thin strips
- 1 cup California raisins
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 3 cups half-and-half
- 12 large eggs
- 8 cups challah bread or brioche, cubed
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 teaspoon chopped fresh rosemary
- 1 1/2 cups grated Gruyére cheese
Coat a 13 x 9-inch baking dish with cooking spray. In a large skillet, sauté bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes. Add garlic, kale, raisins, pepper and nutmeg. Cook until kale is wilted. You may need to add the kale in batches. Combine half-and-half and eggs in a large bowl. Beat until blended. Stir in bread cubes, Parmigiano Reggiano cheese, rosemary and 1 cup Gruyére cheese. Add vegetable mixture and stir well. Pour egg mixture into baking dish. Refrigerate 8 hours or overnight. Preheat oven to 375ºF. Remove strata from refrigerator and let stand at room temperature 30 minutes. Top with remaining 1/2 cup Gruyére. Bake for 45 minutes or until strata is set.
Nutrition Facts Per Serving
Calories 828 (44% from fat); Total Fat 41g (sat 21g, mono 8g, poly 2g, ); Cholesterol 460mg; Protein 35g; Carbohydrate 79g; (Dietary Fiber 6g; Sugars 11g; ); Sodium 1330mg; Calcium 565mg; Potassium 456mg
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