Close up of Sausage and Kale Breakfast Strata in a white baking dish.

I love having hearty, savory breakfasts in the morning. It kicks cold cereal in the pants. This breakfast strata has everything you need for a delicious breakfast. And you even get a really healthy leafy green like kale in the mix. This strata is perfect for company, special occasions, holidays, brunches, or heck, just regular old days. Why not? I made this for my family on Christmas morning, but it doesn’t have to be Christmas to enjoy a good breakfast.


2 to 3 whole sausages in casings (about 1 lb.)
1 bunch kale (about 1 lb.), stems removed and roughly chopped
10 large eggs
2 cups milk
1/2 tsp. salt
1/4 tsp. black pepper
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 oz sun-dried tomatoes
6 english muffins, split


1. Heat a large skillet over medium heat. Cook the sausages in the pan for about 7 minutes, flip, then cook 7 minutes more. Add in kale and cover the pan with a lid (or aluminum foil) and allow the kale to steam for 3 to 5 minutes. Remove sausage and dice.

2. In a large mixing bowl, whisk together eggs, milk, salt and pepper until well combined. Stir in cheeses, sun-dried tomatoes, sausage, and kale.

3. Line the bottom of a 9×13 pan with the split english muffins in a single layer, cutting them as needed to fit. Pour egg mixture over the muffins. Cover and refrigerate 8 hours, or overnight.

4. Preheat oven to 350 degrees. Uncover the strata and bake for 1 hour. Serve hot.