Dutch Oven Rustic Bacon, Kale & Potato Strata
Hearty layers of rustic bread, smoky bacon, kale, potatoes, and eggs baked in the Dutch oven for a make-ahead friendly camp breakfast that feeds a crowd.
Equipment
- Dutch oven with lid
- Mixing bowl
- whisk
- Knife
Ingredients
- 4 cups cubed rustic bread day-old or sturdy
- 4 oz bacon cooked and chopped
- 1 cup kale chopped
- 1 cup cooked potatoes diced
- 6 eggs
- 1 cup milk
- 1/2 cup shredded cheddar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Grease Dutch oven. Layer half the bread in the bottom, then scatter with bacon, kale, cooked potatoes, and half the cheese.
- Repeat layers, ending with remaining bread and cheese.
- Whisk eggs, milk, salt, and pepper. Pour evenly over strata.
- Cover and let soak in cooler up to overnight if desired.
- Bake over hot coals, with coals on lid, for 30-35 minutes until puffed and golden. Let stand 5 minutes before slicing.
Notes
Assemble strata the night before for a quick breakfast bake. Use leftover potatoes from dinner to save time and fuel.