The best thing about stratas is that they are an awesome vehicle for leftovers. In this case I had left over bagels that we weren’t going to eat, some cheese, some leftover bacon, and a generous gift of leeks and kale from Chica’s farm share! It made for a yummy breakfast or brunch meal. Make sure you let it set after baking, don’t serve hot for the best flavor.
6-8 slices of bacon (these were pretty thin slices)
2 tbsp butter
3 leeks (sliced thinly and washed)
1 bunch kale (stripped, chopped and washed)
8 eggs (large)
2 cups 1% milk (any milk will do, that’s what we had)
1.5 cups shredded cheese (I used edam because it was open but gruyere or cheddar work well too)
2.5 large bagels, cut into 1 inch cubes (Staten Island bagels are REALLY large)
2 tbsp grated pecorino romano (to sprinkle on top just before baking)
salt, pepper as needed
Preheat oven to 375 F.
After leeks are washed and left to dry a bit, chop bacon and cook it in a dutch oven. Remove bacon and place it on paper towel to dry; leave grease in the pan, add 2 tbsp butter and melt. Add leeks, season, and cook until tender, about 10 minutes. Add cleaned chopped kale, season, and cook until the kale breaks down, another 10 minutes.
While vegetables are sautéing, beat eggs in large bowl, add milk, shredded cheese and bacon, salt and pepper to taste, and stir all together. Throw bagel cubes into mixture and let sit to absorb.
When veggies are cooked (and kale has broken down and is more tender) take pan off heat and let cool for 5 minutes. Then stir veggies into bread/milk mixture in bowl. Grease a 9 x 12″ baking pan and add mixture. Top with pecorino romano cheese.
Bake for 60 minutes. Check at 50 minutes and every 5 minutes thereafter until top is golden brown and center doesn’t have much liquid well up when you separate it in the center (some can well up, just as long as the strata doesn’t seem soppy).
It really tastes much better after it cools for a while and the flavors blend especially left over hours later or the next day.