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

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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
TOTAL TIME: Prep: 1 hour + chilling Bake: 40 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 40 min. + standing
MAKES: 6 servings


  • 6 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

Nutritional Facts

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


  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 near 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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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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