Gluten Free Kale & Cheddar Cheese Strata

A gluten free kale & cheddar cheese strata is a great way to use up extra bread. It is perfect for breakfast, or better yet, entertaining for a brunch.
Course Breakfst, Brunch
Cuisine Breakfast, brunch, eggs, Gluten free
Keyword breakfast, brunch, cheese, eggs, gluten free
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 people
Author Feed Your Soul Too


  • 1 Tbsp Butter
  • 2 Cloves Garlic minced
  • 1/2 Bunch Kale stems removed & chopped
  • 1/2 Tsp Kosher Salt
  • 1 Tsp Fresh Black Pepper
  • 1/2 Loaf Gluten free bread cut in cubes
  • 4 Ounces Cheddar Cheese shredded
  • 3 Ounces Shredded Mozzarella
  • 6 Whole Eggs beaten
  • 1 1/2 Cups Coconut Milk
  • 1 Tbsp Dijon mustard


  1. Preheat oven to 350 degrees and use cooking spray on an 8" square baking dish.

    Heat a large skillet over medium heat.  Add the butter and stir in garlic once the butter melts. When garlic is sizzling and begins to turn golden, stir in kale and 1/4 teaspoon salt. Cook for a couple of minutes, stirring frequently, until kale is wilted. Turn off the heat.

    Next, begin the layering of the strata by spreading out half the bread in the bottom of the baking dish.  Then, cover with half the garlic kale mixture and sprinkle half of each of the cheeses over the top.  Finish by repeating the layers with remaining bread, kale, and cheese.

    Beat eggs with mustard, coconut milk, 1/4 teaspoon salt and several grinds of black pepper. Pour egg mixture over the bread in the dish.  Add to a 350 degree oven.

    Bake, uncovered, for 45–55 minutes, until the strata is cooked through and the edges pull away slightly from the pan. It should be puffy and the cheese should glisten.

    Serve and enjoy!

Recipe Notes

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