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–+ servings
the upper left side of a blue braiser filled with crispy bread pudding strata.

Bacon and Cheese Strata with Collard Greens

This easy bacon and cheese strata is loaded with white cheddar and tender collard greens. It’s a quick and easy recipe that’s a perfect Thanksgiving side dish.
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Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, brunch
Cuisine American
Servings 6 people

Equipment

Ingredients
  

  • ½ lb Bacon diced
  • 1 large Sweet Onion thinly sliced
  • 2 cups Collard Greens roughly chopped
  • 3 tablespoon Salted Butter
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Ground Black Pepper
  • ½ teaspoon Ground Mustard
  • 4 cups Sourdough (1 small loaf torn into small bits)
  • 2 cups White Cheddar shredded and divided
  • 2 cups Milk
  • 8 large Eggs

Instructions
 

  • Cook bacon over medium heat in a heavy bottomed braiser until crispy. Remove the bacon, leaving the grease.
  • Add the onion to the bacon grease and a pinch of salt. Cook down 3-5 minutes until soft and slightly caramelized. Add in the collard greens, butter and the garlic powder, onion powder, pepper and ground mustard and another hefty pinch of salt. Cook down for 5-10 minutes or until wilted and tender.
  • Add torn bread bits and toss together in the braiser - allowing the bread to toast slightly.
  • Meanwhile, add the milk, eggs and salt to a large bowl and whisk until combined.
  • Slowly pour it into the kale mixture and add in the 1.5 cups of cheddar. Toss until combined.
  • Let sit while the oven preheats to 375F degrees.
  • Before it goes in the oven, sprinkle with remaining ½ cup of shredded cheddar and then bake for 40-50 minutes or until the eggs are cooked through and the middle has set.
  • Remove from the oven and enjoy

Video

Keyword breakfast
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