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sweet potato, kale & fontina whole grain strata // cait's plate

sweet potato, kale & fontina whole grain strata

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 65 minutes
  • Yield: 6-8 servings 1x
  • Category: breakfast


This easy strata is perfect for using up fridge leftovers.  It takes all of 10 minutes to pull together and results in a flavorful dish offering whole grains, protein, heart-healthy fats and fiber!


  • 8 large eggs
  • 1 cup milk
  • 1/4 cup 4% plain greek or skyr yogurt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • Salt & pepper, to taste
  • 12 cloves garlic, peeled & minced
  • 1 shallot, minced
  • 2 heaping handfuls baby kale (or any dark leafy green), washed & any large stems removed (about 11 1/2 cups packed)
  • 1 cup roasted sweet potatoes, peeled & cut into 1 inch cubes
  • 8 ounces leftover whole wheat bread (anything works!  leftover hamburger buns, english muffins, bagels, bread…whatever you have on hand) – see note #1
  • 1 1/4 cup finely shredded fontina (or any mild melting cheese – gruyere, provolone or gouda would also work)
  • Olive oil
  • Nonstick cooking spray, for greasing pan


  1. Place kale in a large mixing bowl and set aside
  2. Preheat oven to 425 degrees F and drizzle a parchment-lined baking sheet with olive oil.  Place sweet potatoes on baking sheet in a single layer and drizzle with a little more olive oil.  Toss to combine then sprinkle with salt and pepper. Roast for ~20 minutes or until just tender (they will get more cooking time in the dish so it’s okay if they’re not perfectly tender).  Remove from oven and warm potatoes over the kale. 
  3. Lower oven temperature to 350 degrees F and spray a 1.5 quart baking dish with cooking spray.
  4. Whisk together eggs, milk, yogurt, spices, garlic and shallot.  Pour over kale and sweet potatoes then add bread a large handful of the shredded fontina (about 1/2 – 2/3rds) and gently fold to combine.
  5. Add to the prepared baking dish (pressing down as needed) and cover with foil.  Bake for 30-35 minutes, then remove the foil and bake for another 10-15 until strata is puffed up and edges are nicely browned.  Allow to cool for 10 minutes before serving.


  1. Leave bread out overnight to allow it to dry out so that it can hold up to the milky egg mixture.  If you didn’t leave it out, just preheat the oven to 225 degrees F and bake for 40 minutes, flipping halfway through.  Allow to cool before adding to the mixture.
  2. If you choose to prep this dish the night before baking, hold off on adding the top layer of cheese until right before baking in the morning.  Additionally, allow the dish to sit at room temperature for 10-15 minutes before topping with final layer of cheese & baking.
  3. If you prefer to have meat in this dish, 1 cup cubed canadian bacon or crumbled sausage would work well in the place of the potatoes.

Keywords: strata, whole grain, vegetarian, breakfast

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