Sourdough Strata with Leeks, Ham, Fontina, and Baby Kale

Sourdough Strata with Leeks, Ham, Fontina, and Baby Kale

Looking for a brunch dish that’ll feed a crowd? Meet the strata. It has eggs, cheese, protein and veggies, and pro-tip, last night’s bread. When the bread isn’t super-fresh, it holds up better when baked. Plus, it soaks up every bit of that eggy, cheesy goodness.

Pro Tip: Sourdough is amazing in this dish, but any sturdy, day-old bread will do—from multigrain to white. 


  • 4 teaspoons olive oil, divided
  • 2 cups thinly sliced leeks (about 2 medium)
  • 1 ½ cups chopped ham
  • 1 cup chopped red bell pepper (about 1 medium)
  • 4 cups loosely packed baby kale (about 4 ounces)
  • 1 loaf day old sourdough bread (about 1 pound), cut into 1” cubes
  • 8 ounces grated fontina cheese, divided
  • 7 large eggs
  • 2 ½ cups half-and-half
  • ½ teaspoon salt
  • ½ teaspoon dried thyme (or 1 ½ teaspoons fresh, chopped)
  • ¼ teaspoon pepper
  • 1/8 teaspoon nutmeg 

Cookware Needed


  1. Preheat the oven to 350°F.
  2. Heat 2 teaspoons olive oil into a 12-inch American Kitchen stainless steel or nonstick skillet over medium-high heat. Add the leeks and ham; sauté 5 minutes. Stir in bell pepper and sauté an additional 2 minutes. Transfer to a bowl. Heat the remaining teaspoon oil in the skillet. Add the kale and sauté 1 minute or until kale has wilted. Remove pan from heat and stir kale into to ham mixture. Let cool 5 minutes.
  3. Arrange half of the bread in an even layer into a 12” American Kitchen nonstick casserole pan. Top with half of the reserved leek mixture and half of the fontina cheese; repeat layers with remaining bread, leek mixture and cheese.
  4. In a large bowl, whisk together the eggs, half-and- half, salt, thyme, pepper, and nutmeg. Pour over assembled strata in pan; lightly press bread cubes to submerge. Let stand 10 minutes.
  5. Bake, uncovered, until the strata is set and browned, about 40 minutes.

Yield:   8-10 servings

Prep and Cook Time: 1 hour