Matt Bradley Loves Brunch Vegetarian Strata
Happy 2011 to everyone! After a classy cocktail party including tasty appetizers, champagne, and even fireworks we all knew we would want a leisurely New Year's brunch to usher in the new year. On the menu? Well, homemade cinnamon rolls were a must. But I also needed something savory and vegetarian for Matt Bradley- a hardcore brunch lover. I threw together this cheesy egg dish as the center of the meal. By the way, I also made a ton of bacon for the more carnivorous types in attendance.
- 8 eggs
- 4 oz. of day-old baguette, torn into pieces
- 2 1/2 c. half and half
- 2 c. grated sharp white cheddar cheese
- 2 Tbsp. butter
- 2 bunches Italian kale, stems removed and torn into pieces
- 2 Tbsp. dry sherry
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 tsp. sugar
- 8 oz. frozen vegetarian breakfast sausage patties, cooked and torn into bite-sized pieces
- salt and pepper to taste
Caramelize onion in 2 Tbsp. butter over medium-low heat, about 20 minutes. Season with salt and pepper and sprinkle with sugar to help caramelize while cooking. Set aside. Meanwhile whisk together eggs, half and half, bread pieces, "sausage" pieces, and half the grated cheese. When onions have cooked and cooled slightly, add to egg mixture.
Heat olive oil in a large skillet and saute garlic for about one minute. Add kale pieces and stir in sherry and sprinkle with salt and pepper. Cook until kale begins to wilt and turns bright green. Remove from heat and allow to cool slightly before adding to egg mixture. Season with salt and pepper. Spray a 9x13" baking pan with cooking spray and pour in mixture. Top evenly with remaining grated cheese. Cover with plastic wrap and store overnight in refrigerator.
When ready to cook. Preheat oven to 350˚F. Bake strata for about 30-40 minutes until cheese is melted and begins to brown. Serve!