Sausage, Kale, and Butternut Squash Egg Strata
- Number of Servings: 6
Ingredients
French or sourdough bread, cubed, 6.5 ozButternut Squash, cubed, about 1.5 cupsOlive Oil, 1 TOnions, 1 medium, choppedKale, 6 cups, ribs removed and torn into piecesAl Fresco Chicken Sausage - Roasted Pepper & Asiago, 2 sausages, choppedMozzarella Cheese, whole milk, 2 3/8 ozMilk, 1%, 1 cupEgg, fresh, whole, raw, 4 largeFresh or dried sage (minced if fresh), salt, and pepper to taste
Use day old or slightly stale bread or use fresh bread and cube it, and let it sit out a few hours (overnight even) so it gets a little stale.
Boil the cubed butternut squash for about 5 minutes so that it is nearly done but still a bit "al dente." Drain.
Heat the oil in a large pan, add onions, and saute until turning translucent. Then add the kale, stir fry to mix with the onions, then cover and cook about five minutes to partially cook the kale. You can add a little water if the pan is too dry.
Fold the butternut squash and the chopped sausage into the kale and onion mixture. (NOTE: if you use an uncooked variety of sausage, you'll want to brown it before adding it to the kale. Since Al Fresco is fully cooked, I skipped this part).
Spray a 2 qt casserole dish with cooking spray (or otherwise oil or butter the dish). Layer one-third of the bread cubes on the bottom of the dish. Then put 1/2 of the kale mixture and 1/3 of the cheese on top of the bread. Repeat again with next 1/3 of bread cubes, the remainder of the kale mixture, and 1/3 of the cheese. Top with the remaining bread cubes and cheese.
Mix the eggs, milk, sage, and spices in a small to medium bowl. Slowly pour the egg mixture over the casserole, making certain to soak all the bread.
Let sit for one hour.
Bake in a 350 oven for 45 to 60 min or until the egg is fully set and the mixture is hot all the way through.
Serving Size: Makes 6 servings
Boil the cubed butternut squash for about 5 minutes so that it is nearly done but still a bit "al dente." Drain.
Heat the oil in a large pan, add onions, and saute until turning translucent. Then add the kale, stir fry to mix with the onions, then cover and cook about five minutes to partially cook the kale. You can add a little water if the pan is too dry.
Fold the butternut squash and the chopped sausage into the kale and onion mixture. (NOTE: if you use an uncooked variety of sausage, you'll want to brown it before adding it to the kale. Since Al Fresco is fully cooked, I skipped this part).
Spray a 2 qt casserole dish with cooking spray (or otherwise oil or butter the dish). Layer one-third of the bread cubes on the bottom of the dish. Then put 1/2 of the kale mixture and 1/3 of the cheese on top of the bread. Repeat again with next 1/3 of bread cubes, the remainder of the kale mixture, and 1/3 of the cheese. Top with the remaining bread cubes and cheese.
Mix the eggs, milk, sage, and spices in a small to medium bowl. Slowly pour the egg mixture over the casserole, making certain to soak all the bread.
Let sit for one hour.
Bake in a 350 oven for 45 to 60 min or until the egg is fully set and the mixture is hot all the way through.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 313.1
- Total Fat: 12.5 g
- Cholesterol: 158.2 mg
- Sodium: 538.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.4 g
- Protein: 18.9 g
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