Caramelized Onion, Bacon and Kale Strata Recipe

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Caramelized Onion, Bacon and Kale Strata Recipe
Caramelized Onion, Bacon and Kale Strata Recipe photo by Taste of Home
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Caramelized Onion, Bacon and Kale Strata Recipe

Read Reviews
5 3 3
Publisher Photo
When I host my friends, this comforting strata is my go-to recipe. I created it in winter to help me get through the snowstorms and shoveling. —Linda Dalton, Stoughton, Massachusetts
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 40 min. + standing

Ingredients

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 2 medium onions, chopped
  • 4 large eggs
  • 1-3/4 cups 2% milk or half-and-half cream
  • 2 tablespoons butter, melted
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups cubed Italian bread
  • 1 cup fresh baby kale or spinach
  • 1/2 cup shredded fontina cheese
  • 1/4 cup crumbled Gorgonzola cheese

Directions

In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
Add onions to drippings; cook and stir over medium-high heat 2-4 minutes or until softened. Reduce heat to medium-low; cook 20-30 minutes or until deep golden brown, stirring occasionally.
In a large bowl, whisk eggs, milk, melted butter, mustard, salt and pepper until blended. Stir in bread, kale, cheeses, caramelized onions and bacon. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, 1 hour or overnight.
Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Caramelized Onion, Bacon and Kale Strata in Taste of Home April/May 2016, p76

Nutritional Facts

1 piece: 391 calories, 22g fat (10g saturated fat), 167mg cholesterol, 886mg sodium, 31g carbohydrate (8g sugars, 2g fiber), 17g protein.

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 2 medium onions, chopped
  • 4 large eggs
  • 1-3/4 cups 2% milk or half-and-half cream
  • 2 tablespoons butter, melted
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups cubed Italian bread
  • 1 cup fresh baby kale or spinach
  • 1/2 cup shredded fontina cheese
  • 1/4 cup crumbled Gorgonzola cheese
  1. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
  2. Add onions to drippings; cook and stir over medium-high heat 2-4 minutes or until softened. Reduce heat to medium-low; cook 20-30 minutes or until deep golden brown, stirring occasionally.
  3. In a large bowl, whisk eggs, milk, melted butter, mustard, salt and pepper until blended. Stir in bread, kale, cheeses, caramelized onions and bacon. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, 1 hour or overnight.
  4. Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Caramelized Onion, Bacon and Kale Strata in Taste of Home April/May 2016, p76

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Reviews forCaramelized Onion, Bacon and Kale Strata

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loleyour User ID: 3869039 258902
Reviewed Dec. 31, 2016

"Made this Strata for Christmas brunch. What a Hit! I never make the same breakfast each year but the company said this is a keeper and they expect it again."

MY REVIEW
NH-rescue User ID: 4255840 256166
Reviewed Oct. 30, 2016

"Oh, this is good! Nice and hearty on a cold evening. We used the cream instead of the 2% milk. I was skeptical about the gorgonzola cheese, but it tasted great. Other cheeses with deep flavor can be substituted and it is still very satisfying."

MY REVIEW
danielleylee User ID: 4484886 247953
Reviewed May. 7, 2016

"My husband and I made this with homemade bread for our mother's day brunch this year and it was a hit! We did use kale. We also used feta cheese and mozzarella cheese instead of the suggested cheeses since that is what we had on hand. This recipe had a ton of depth and flavor."

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