10 oz browned butter sausage (or any breakfast sausage), sliced into bite-sized pieces
1 Kale rapini bunch, washed and chopped into small bite-sized pieces
4 garlic cloves, minced
3 tbsp oil
1 ½ cups whole milk
4 6⁄10 oz pesto Genovese
1 tbsp dijon mustard
1 tsp salt
½ cup pecorino Romano, grated
2 cups extra-sharp white cheddar cheese, shredded
Preheat your oven to 375 degrees. Chop and rip bread into 1” cubes and set aside.
In a large pot, heat oil over medium-high heat. Add sausage and fry until golden brown on each side. Add garlic and kale. Cook down until kale has reduced down completely.
Remove from pan and spread kale and sausage mixture onto a large sheet tray to cool completely while you prepare the rest of the strata.
In a large bowl, whisk eggs, milk, pesto, and salt. Set aside.
Create an assembly line of bread, sausage/kale mixture, both cheeses, and egg mixture.
Butter your baking dish.
Depending on how deep your dish is, you may need to layer three times. If your baking dish is shallow, two layers will do. Start by layering bread, followed by kale and sausage, next pecorino and cheddar. Follow this pattern until everything except the eggs and about 1/3 cup of cheddar is used up. Then, slowly pour egg mixture over top. Garnish with remaining cheddar cheese.
Cover with aluminum foil and bake for 30-45 minutes. Remove aluminum and cook until cheese is browned and bubbly, another 15-20 minutes. You may need to turn on the broiler to get a nice brown and crispy edges.
Let sit for about 5 minutes before serving, enjoy hot!