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Kale, Bacon, and Cheese Strata Recipe

This kale, bacon, and cheese strata recipe is perfect for busy mornings because you can put it together the night before, refrigerate overnight, and bake it in the morning. Recipe courtesy Nam of The Culinary Chronicles.

Servings: 8

Active time: 25 minutes

Total time:


  • 1/2 lb bacon slices, diced
  • 1 c white onion, diced
  • 1 Tbsp garlic, minced
  • 1/2 tsp red pepper flakes
  • 4 c kale leaves, torn
  • 5 c day-old bread, cubed
  • 2 c potatoes, diced and cooked
  • 5 oz Fontina cheese, sliced
  • 4 oz mozzarella cheese, shredded
  • 5 Davidson's Safest Choice® pasteurized egg(s)
  • 1 1/2 c milk
  • 1 tsp fresh thyme leaves
  • 1/8 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp chives, chopped


  1. In large skillet over medium-low heat, slowly sauté bacon until it becomes crispy and fat has rendered out—about 5-6 minutes. Use slotted spoon and transfer bacon bits to plate covered with paper towels. Reserve two tablespoons of bacon drippings in pan and discard the rest.
  2. Sauté onions over medium heat in bacon drippings until translucent. Add garlic, red pepper flakes, and kale. Stir and cook until kale becomes soft and tender. Remove skillet from heat and allow contents to cool to room temperature.
  3. Spray a 9x9-inch baking dish with cooking spray. Place half of the bread and potatoes in an even layer on the bottom of the dish. Top with half of the kale mixture and sprinkle half of the crispy bacon over it. Cover layer with half of the cheeses. Repeat layering with remaining bread, potatoes, kale mixture, and cheeses.
  4. Whisk eggs, milk, thyme, nutmeg, kosher salt, and black pepper in large bowl. Pour evenly over strata. Cover dish with plastic wrap and refrigerate overnight.
  5. Preheat oven to 350°F. Pull dish out of the refrigerator 15 minutes before ready to bake. Once ready, bake uncovered for approximately 50 minutes or until strata has cooked through and is puffed and golden brown. Allow strata to set for 5 minutes before sprinkling with chives and serving.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 370
Calories from Fat 160
Total Fat 18g (28% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 160mg (53% DV)
Sodium 760mg (32% DV)
31g (10% DV)
Dietary Fiber 2g (8% DV)
Sugars 5g
Protein 22g
Vitamin A 80%
Vitamin C 70%
Calcium 35%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.