Kale And Leek Strata

• 3 cups Croutons (Homemade Is Best, See Note)
• 10 whole Eggs
• 1 cup Milk
• 2 teaspoons Canola Oil
• 1 whole Leek (whites Only), Diced
• 1 cup Kale, Chopped
• 1 whole Roma Tomato, Seeded And Diced
• 1-1/2 cup Cheddar Cheese, Grated (Swiss Is Lovely Too)
• 1-1/2 teaspoon Kosher Salt
• 1 pinch Fresh Ground Black Pepper, Or More To Taste

1. Preheat oven to 375u0b0F. Grease a large casserole dish and set aside.
2. Place croutons in a bowl. In another bowl, lightly beat eggs. Add milk to eggs. Lightly beat for another minute. Pour this mixture over croutons and set aside.
3. In a large skillet, heat oil over medium heat. Add leeks and cook for just a few minutes. Add kale and cook for another 2 minutes. Take off heat and allow to cool for 5 minutes.
4. Mix cooled kale/leeks with eggs. Add tomato, cheese, salt and black pepper.
5. Pour mixture into greased casserole and bake for 35-40 minutes or until a knife inserted into the center comes out clean.
6. Note: To make homemade croutons, cube a loaf of crusty day-old bread. Place bread cubes on a cookie sheet. Let cubes sit for several hours to dry out. Drizzle a little olive oil over the bread cubes. Sprinkle some kosher salt over top and a few good cranks of fresh ground black pepper. Bake in a 400u0b0F oven until cubes are toasty brown.

croutons, eggs, milk, canola oil, tomato, cheddar cheese, kosher salt, fresh ground black pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/kale-and-leek-strata/ (may not work)