Turkey Sausage & Kale Breakfast Strata

Turkey Sausage & Kale Breakfast Strata

Recipe prepared by Abby Langer

Serves 6

This Recipe Uses:


  • 8 slices of Promise Gluten Free Multigrain Loaf cut into 1 inch cubes
  • 1 small yellow onion, chopped
  • 2 tablespoons of olive oil
  • 375 g of turkey breakfast sausage, casing removed
  • 1 clove of garlic, minced
  • 7 extra large eggs
  • 2 cups of whole milk or 18% cream
  • 2 teaspoons of Dijon mustard
  • 1 bunch of kale washed, stripped from stems, and and roughly chopped (approximately 2 cups)
  • 2 1/2 cups of shredded cheese – cheddar or any combination of your favourite cheeses
  • Leaves from 2 to 3 stems of fresh thyme


  • In a medium frying pan and on medium heat, brown the onions in the olive oil.
  • Add garlic and cook for 1 minute.
  • Add sausage, breaking up with spatula as it cooks.
  • When sausage is browned, add kale and cook around 5 minutes, or until tender.
  • In a large bowl, whisk together the eggs, cream or milk, and mustard.
  • In a buttered 9×9 pan or similar-sized baking dish, place a layer of bread cubes, then a layer of kale mixture, then cheese. Repeat until ingredients are at the top of the pan, then pour the egg mixture over them.
  • Cover and refrigerate overnight.
  • Bake at 350F, uncovered, for around 60 minutes, or until strata is browned and puffed, and the eggs are set.