Corned Beef and Kale Strata with Irish Soda Bread: St. Patrick’s Day Brunch
With St. Patrick’s Day landing on a Sunday this year, I couldn’t think of a better reason to get into the kitchen and whip up something festive to serve for St. Patrick’s Day Brunch! This Corned Beef and Kale Strata with Irish Soda Bread is a super festive take on a classic brunch, with just enough green for good luck.
Plus it pairs brilliantly with an Irish coffee or a Guinness!
A classic strata is one of our favorite things to make for brunch! It’s easy to whip up, can be prepped the night before, is flexible based on whatever’s in the house and super yummy. Plus, makes leftovers for weekday breakfasts. So when we were wondering:
What to make for St. Patrick’s Day Brunch?
This Corned Beef and Kale Strata with Irish Soda Bread is the perfect, festive dish!
To make our favorite breakfast worthy of a St. Patrick’s Day Brunch, I swapped in Corned Beef for our traditional ham or bacon, swapped Irish Soda Bread for Italian bread and added in extra greens to make it super lucky! The result is a super interesting balance of salty from the corned beef, bitter from the kale and the caraway seed in the soda bread and a bit sweet from the Irish soda bread itself.
You can either pick up corned beef sliced thickly from your deli or make your own by picking up a small corned beef and boiling it with the spice packet the day before. We opted to make our own corned beef so that we’d have a bit leftover for sandwiches later in the week! If you do this, make sure to cook the beef the day before you plan to make the strata.
You can definitely prep this St. Patrick’s Day Brunch strata the night before, then pre-heat and pop it in the oven first thing in the morning. Mix up a batch of Irish coffees or pop open a Guinness–it’s St. Patty’s Day after all!
- 6 eggs
- 2 1/4 cups milk
- 2 garlic cloves minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 cups diced corned beef
- 2 cups diced Irish soda bread
- 1 cup shredded cheddar cheese
- 1 small onion diced
- 3 cups chopped kale
Preheat the oven to 350 F. Prepare a 2-quart baking dish by spraying with cooking spray.
In a medium bowl, whisk together the eggs, milk, garlic cloves, salt and pepper.
In a large bowl, combine the diced corned beef, soda bread, cheddar cheese, onion and kale. Pour in the egg mixture and mix well. Pour into the prepared baking dish and bake for 50-60 minutes until the eggs are set in the middle. Let rest for 10 minutes, then serve (with an Irish coffee or guiness!).
Can be prepared the day ahead and baked in the morning.