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Recipes

Savory Kale & Sausage Brunch Strata

By Campbell's
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Ingredients

4

tablespoons olive oil, divided

1

pound sweet Italian sausage, casings removed

2

bunches kale, leaves stripped and leaves torn into bite-sized pieces

Kosher salt

1

can Campbell’s® Condensed Cream of Mushroom Soup

4

large eggs

2

cups whole milk

1

/8 teaspoon ground nutmeg

1

loaf sourdough bread, sliced 1-inch thick pieces

2

cups (loosely packed) grated white cheddar, about 4 ounces

Need to make a substitution?

Preparation

  1. Step 1

    Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add sausages and cook, stirring occasionally, until golden and slightly crisp around the edges, 12 to 15 minutes; transfer to a large bowl and set aside.

    Step 2

    Add remaining olive oil to same skillet and add kale, in 2 batches, and cook until wilted, about 2 minutes; season with salt and transfer kale to bowl with sausages.

    Step 3

    Whisk Campbell’s® Condensed Cream of Mushroom Soup, eggs, milk, nutmeg, and 1 teaspoon kosher salt in a large bowl until combined. Add sliced bread to soup mixture and toss to coat.

    Step 4

    Spread 1 cup sausage and kale mixture along one short edge of a 9 x 13 baking dish, place 1 layer of soaked bread over it. Repeat with remaining sausage mixture and bread, overlapping slightly. Pour remaining soup mixture over casserole, cover with foil, and bake until the custard has set, 40 to 45 minutes.

    Step 5

    Remove foil, top with cheese and bake until cheese is melted, about 10 minutes. Remove from oven and let rest 10 minutes before serving.