Sun-dried Tomato and Kale Strata

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There are times when my fridge and freezer are full of odds and ends, little bits of leftovers from various meals that have been hanging around a week or two. There are a couple ways to go at this point, pasta is always a good way to "clean the fridge," but recently I've been going another of my favorite routes, eggs! I've done frittatas, omelettes, and scrambles, but most recently I also needed to use up a couple of weeks worth of bread ends that have been floating around the freezer. Strata - here I come! 

Strata's are great; a full meal all in one pan. And you can basically put whatever ingredients you want in them. All you need are some bread cubes and eggs, then let your imagination go wild! I really enjoyed the sun-dried tomatoes and ricotta in this version. The creamy ricotta and the sweet tomatoes are a lovely combination, I added in some finely chopped leftover kale and called it good! This is a perfect lunch to make ahead and eat all week. Super easy to grab and go in the morning. You can eat it for breakfast or lunch, or even dinner. Super versatile, healthy and delicious! 

 
 

Sun-Dried Tomato and Kale Strata
Ingredients

  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • black pepper
  • 2-3 cups bread ends, torn into pieces
  • 1/2 cup sun-dried tomatoes, chopped
  • 1-2 cups kale, chopped finely
  • 1/2 cup whole milk ricotta

Directions
Crack eggs into a large bowl. Add the milk, salt and pepper. Whisk until well combined.

Line a 9x9 inch baking dish with parchment paper and spray with cooking spray. Spread the bread, tomatoes, and kale evenly in the baking dish. Pour the egg mixture evenly over the bread cubes. Press the bread down into the eggs to ensure it is all moistened with the egg. Spoon dollops of the ricotta evenly over the whole dish. 

Place in preheated oven and bake at 375 for 30-35 minutes. Let set for 5-10 minutes before slicing to enjoy hot, or let the dish cool to warm or even room temperature before digging in. You can also let cool and place in the fridge. If you choose to refrigerate, let come back up to room temperature for 20-30 minutes before eating.