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The secret to this extra crisp and pillowy breakfast strata? Two cans of large Southern homestyle biscuits. That’s right — instead of tearing up a loaf of bread, you’ll pop open a few cans of biscuits and pair them with bacon, kale and lots of shredded cheese. A spicy egg custard holds it all together.
Not a morning person? You can assemble this strata the night before — which will allow the biscuits to soak up a bit of the egg mixture — and bake it off the next morning.
1 tablespoon unsalted butter
8 ounces thick-cut bacon
12 large eggs
3 cups whole or 2% milk
1 tablespoon Cajun seasoning
1 1/2 teaspoons kosher salt
1 teaspoon ground mustard
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder
6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
6 ounces smoked gouda cheese, shredded (about 1 1/2 cups)
1 cup fresh or frozen chopped kale leaves
1 (16.3-ounce) cans large Southern homestyle biscuits, such as Pillsbury Grands
1. Arrange a rack in the middle of the oven and heat the oven to 400 F. Line a rimmed baking sheet with parchment paper or aluminum foil. Coat a 9-by-13-inch baking dish with 1 tablespoon unsalted butter.
2. Place 8 ounces thick-cut bacon in a single layer on the baking sheet. Bake until deep golden brown and crispy, about 14 minutes. Transfer to a paper towel-lined plate to drain, then coarsely chop.
3. Place 12 large eggs, 3 cups milk, 1 tablespoon Cajun seasoning, 1 1/2 teaspoons kosher salt, 1 teaspoon ground mustard, 1 teaspoon red pepper flakes and 1/2 teaspoon garlic powder in a large bowl and whisk to combine.
4. Shred 6 ounces sharp cheddar cheese and 6 ounces smoked gouda cheese on the large holes of a box grater (about 1 1/2 cups each). Chop fresh or frozen kale leaves until you have 1 cup. Add the cheeses, bacon and kale to the egg mixture and stir to combine.
5. Remove the packaging from 2 cans large biscuits and separate each biscuit. Cut each biscuit in half. Place the biscuit pieces evenly in the baking dish. Pour the egg mixture over the biscuits and use a spatula to gently flip the biscuits over to make sure the ingredients are evenly distributed and layered.
6. Cover and refrigerate at least 15 minutes or up to overnight, which will allow the biscuits to soak up a bit of the egg mixture. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 375 F. If refrigerated overnight, let the baking dish sit at room temperature 20 to 30 minutes.
7. Uncover and bake until the top is golden brown, the eggs are set, and a knife inserted into the center comes out clean, 50 to 60 minutes. Let cool 5 minutes before cutting and serving.
Recipe notes: Leftovers can be refrigerated in an airtight container up to four days or frozen up to three months (thaw overnight before reheating). Reheat in a 350 F oven until heated through, 10 to 15 minutes.
Instead of biscuits, you can use 1 (1-pound) loaf rustic bread, such as French, brioche, challah or Italian. Cut the bread into 1-inch cubes.
This article is written by Shanika Graham-White from The Kitchn and was legally licensed via the Tribune Content Agency through the Industry Dive publisher network. Please direct all licensing questions to firstname.lastname@example.org.