This kale strata is the best make ahead brunch recipe to use on Passover. Swapping the bread for matzo allows for a lighter dish filled with creamy kale, cheese and eggs for wonderful breakfast to feed the whole family.
What You Need
Original recipe yields 10 servings
2 Tbsp. unsalted butter
1 large onion, chopped
1 bunch kale (about 1 lb.), washed and chopped
Freshly ground black pepper, to taste
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1-inch chunks
4 matzo s, broken into pieces
6 oz. shredded cheddar cheese (1-1/2 cups)
8 large egg s
2 cups low-fat milk
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Let's Make It
Melt the butter in a large sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.
Butter a 9x13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.
Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours or overnight.
About an hour before serving time, preheat the oven to 350ºF. Remove the casserole from the refrigerator and bake the casserole, uncovered, for about 45 minutes, or until golden brown.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.