This versatile Strata travels well, makes a great brunch dish, and substituting ingredients is easy peasy. Use sausage or ham instead of bacon, spinach or collards or other greens for the chard, cubed winter squash or potato in place of (or in addition to) the peppers, and any kind of cheese you have. Add mushrooms instead of meat, and you have a vegetarian meal. Serve with a salad on the side and you have a cozy supper.

Smoked Gouda & Swiss Chard Strata

recipe from Taste of Home

You can substitute collard greens (pictured above), spinach, kale, or any greens for the Swiss chard in this recipe.

Ingredients:

  • 10 bacon strips, chopped (or other meat or mushrooms)
  • 1 lb. Swiss chard, leaves chopped and stems julienned (or other greens)
  • 1 large sweet onion, thinly sliced
  • 1/2 cup chopped roasted sweet red peppers (or other vegetables)
  • 12 slices bread, toasted and cubed
  • 2 cups smoked Gouda (or other cheese), shredded
  • 2 cups Swiss cheese (or other cheese), shredded
  • 10 large eggs
  • 3-1/2 cups 2% milk
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon cayenne pepper

Directions:

  1. In a large skillet, cook bacon over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Cook chard stems and onion in reserved drippings over medium heat until tender, about 4 minutes. Add chard and red pepper; cook 2 minutes. Drain.
  2. Lightly grease a 13×9-in. baking dish. Layer with half the bread cubes, half the vegetable mixture and half the cheeses. Repeat layers.
  3. Mix remaining ingredients until well blended. Pour over layers; press down slightly. Sprinkle bacon over top. Cover and refrigerate several hours or overnight.
  4. Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake until puffy, lightly browned and set, about 1 hour. Makes 10-12 servings.

Cook’s Note: Roast the peppers ahead of time and store in the fridge or freezer for quick prep.

For more information about greens at the Market and how to cook them, see our recipe archive.