Sourdough Kale Strata

Sourdough Kale Strata.jpg

Eggs are an amazing source of protein during pregnancy and also contain vital nutrients for baby’s development such as choline, zinc and B-12. This delicious Sourdough Kale Strata can be easily made for breakfast, lunch or dinner and is not only full of the pregnancy super food--eggs, but also contains a hearty helping of kale which is rich in folate and iron.


  • 2 tablespoons of olive oil
  • 1 large finely diced shallot
  • 6 cups of kale, washed and torn into bite-sized pieces
  • ¼ teaspoon of salt
  • 10 eggs
  • 2 cups of 2% milk
  • ¼ teaspoon of pepper
  • 4 cups of sourdough bread (best if stale) torn into bite-sized pieces
  • 1 ½ cups of shredded gruyere cheese, divided


  1. Heat olive oil in a large frying pan over medium heat.
  2. Add shallots and sauté for 2 minutes.
  3. Add kale and salt and cook for another 2 minutes, set aside.
  4. Coat a 9-by-13 inch baking dish with non-stick cooking spray.
  5. Add kale mixture, torn bread and 1 cup of cheese. Toss evenly and spread over pan.
  6. Pour egg mixture into the dish and top with remaining cheese.
  7. Cover strata with aluminum foil and let stand for 20 minutes.
  8. Preheat oven to 400 degrees and bake for 35 minutes. Remove foil and bake for an additional 15 to 20 minutes until puffed and golden brown around edges.
  9. Let stand for 5 minutes before serving and enjoy!

Recipe transcribed from: