This kale strata is the best make ahead brunch recipe to use on Passover. Swapping the bread for matzo allows for a lighter dish filled with creamy kale, cheese and eggs for wonderful breakfast to feed the whole family.
- Cook Time
- Prep Time
- 10 ServingsServings
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 bunch kale, washed and chopped, about one pound
- freshly ground black pepper to taste
- 8 ounces (1 package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks
- 4 matzos, broken into pieces
- 6 ounces shredded cheddar cheese (1-1/2 cups)
- 8 large eggs
- 2 cups low fat-milk
Melt the butter in a large saute pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale, salt and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.
Butter a 9-inch x 13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.
Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours hours or overnight.
About an hour before serving time, preheat the oven to 350 degrees. Remove the casserole from the refrigerator and bake the casserole for about 45 minutes, or until golden brown.