Strata - a layered casserole with meat and kale

Ingredients:

• 450 g young white mushrooms, cut in half
• Olive oil for drizzling and frying
• 2 cups whole milk
• 1/2 cup cream, 10% fat
• 1/4 tbsp. chopped oregano
• 12 large eggs
• 1 kg of semi-finished meat products in the form of cutlets without breading
• 1 large bunch kale, leaves torn into pieces
• Butter for greasing the pan
• 1 crispy French baguette or ciabatta, cut into cubes
• 2.5 tbsp. grated cheese

Preparation:

1. Preheat oven to 220°C.
2. Place the mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake until golden brown (15–20 minutes). Set aside.
3. Combine milk, cream, oregano, eggs, some salt and pepper in a large bowl.
4. Place a large skillet over medium heat and add the patties. Fry until golden brown (4–5 minutes per side). Let the patties cool, then cut them into cubes.
5. In the same pan, heat a little olive oil over medium heat. Add the kale and cook until slightly wilted (2 minutes).
6. Lightly grease a baking dish with butter. Layer half the bread, cabbage, mushrooms, meat, and cheese in the prepared dish. Repeat with the remaining 1/2 of the ingredients. The top layer should be cheese. Slowly pour the egg mixture on top. Cover with plastic wrap and refrigerate overnight.
7. Remove the pan from the refrigerator 20 to 30 minutes before baking. Preheat the oven to 180°C.
8. Replace the plastic wrap with aluminum foil. Bake for 30-40 minutes. Then remove the foil and continue baking for another 10-15 minutes, until the top is golden brown and slightly crisp (watch carefully to avoid burning).