My Kitchen Love

making everyday family meals extraordinary

This post may contain affiliate links. Please see my full Disclosure Policy for details.

Kale and Stuffing Strata

by 21 Comments

This is a simple and delicious way to use eggs this holiday season with a Kale and Stuffing Strata recipe. Use up any leftovers from the holidays to make this kale heavy make ahead recipe.

Kale and Stuffing Strata | My Kitchen Love

This post is sponsored by Egg Farmers of Canada as part of the #SimpleCheer campaign. My Kitchen Love has been compensated monetarily. All opinions remain my own.  

I’m over the moon to be partnering with Egg Farmers of Canada and sharing with you this simple and delicious way to use eggs this holiday season with a Kale and Stuffing Strata recipe.

What’s a “strata” one may ask? It’s very similar to a bread pudding, but savoury and is usually a mix of bread, eggs and cheese. It’s a classic dish that’s great to have in your recipe repertoire as it’s easily adaptable to suit any ingredients you have on hand. I am a fan of repurposing leftovers and what better way to feed overnight guests than with quality Canadian eggs and holiday leftovers in a scrumptious one dish meal?

Eggs are a staple in our house; the versatility and ease of use makes them very popular with both my husband and I for any meal of the day that we know our whole family will love. For my husband, it’s not the weekend or a holiday unless we’re having eggs for breakfast and I tend to agree. There’s nothing like waking up to smell of eggs cooking and coffee brewing.

Kale and Stuffing Strata | My Kitchen Love

My favourite part about eggs is their nutritional value. They’re packed with iron – which you’ve heard me say before is important for the growth in kids, but it’s true!

And kids love eggs, well mine do anyways. My youngest will get visibly upset if she sees anyone chowing down on eggs without her and my other 2 always ask for fried eggs. Let’s not forget about value for dollar and how eggs pack a solid protein punch without breaking the bank.
Kale and Stuffing Strata | My Kitchen Love

More time with guests and less time in the kitchen is always a good idea and eggs are a fantastic way to entertain this holiday season with ease. Easy twists on classics (like this one!) ensure you can wow guests with flavour without any stress.

Easy egg-focused breakfast recipes:

Some of my other favourite stress-free egg recipes include these Eggs in Buns and Shakshuka which is probably one of my favourite dishes of all time (truly perfect for any meal of the day).

Kale and Stuffing Strata | My Kitchen Love

If you get crackin’ this holiday season be sure to tag your social media post #SimpleCheer and #MyKitchenLove – I’d love to see what you’re cooking up!

Print
Kale and Stuffing Strata
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

This is a simple and delicious way to use eggs this holiday season with a Kale and Stuffing Strata recipe. Use up any leftovers from the holidays to make this kale heavy make ahead recipe.

Course: Breakfast
Cuisine: American
Keyword: strata
Servings: 6 servings
Author: Samantha
Ingredients
  • 4 cups cooked stuffing (or dressing,
  • 1 cup cooked meat (turkey, ham, sausage, etc.)
  • 2 cups torn kale leaves, packed
  • 3 cloves garlic
  • 1 cup heavy (whipping) cream
  • 1 cup milk
  • 4 large eggs
  • 1/4 cup chopped mixed fresh herbs (chives, parsley, cilantro, oregano, etc.)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
Instructions

  1. Preheat oven to 350° F. Grease an 8 x 8 casserole or other similar sized ovenproof dish.

  2. In a large bowl whisk together eggs, whipping cream, milk, garlic, and fresh herbs. Add leftover stuffing and toss to coat. Let sit for 15-20 minutes for stuffing to absorb liquid.

  3. Add cooked meat and kale, tossing to blend into stuffing mixture. Season with salt and pepper.

  4. Place in casserole dish and bake for 50-60 minutes.

  5. Let stand for 10 minutes before serving.

 

Enjoy! xo

Kale and Stuffing Strata | My Kitchen Love

Comments

    • I've heard of stuffing being called "dressing" (as in stuffing cooked outside of the bird), but not bread pudding. I'm a born and raised west coast girl so this is neat to hear.
      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.