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Mushroom Tarragon Strata

French tarragon transforms this Mushroom Tarragon Strata into an elegant breakfast dish with rustic bread, leafy kale, bacon and parmesan.
Prep Time15 mins
Cook Time40 mins
Course: Breakfast, Side Dish
Cuisine: Breakfast, Farm to Table
Keyword: brunch, Make Ahead Breakfast
Servings: 8


  • 4 strips thick cut bacon cut into lardons
  • 1/4 yellow onion halved, then sliced thinly
  • 1 mounded cup mushrooms sliced
  • 2 cloves garlic about 1 Tbsp. minced
  • 1 cup kale torn
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 pinch salt and pepper
  • 1 cup Parmesan cheese
  • 1 tbsp. French tarragon chopped


  • Butter an oven safe casserole dish. I like using a 9x9 square dish.
  • Place bacon lardons in a medium pan and cook over medium heat, stirring occasionally, until fat is rendered and bacon in cooked through. Remove bacon and set aside, leaving fat in the pan.
  • Sauté the onion, mushrooms and garlic in the bacon fat until just softened about 3 minutes.
  • Add kale to the pan and stir to combine. This remaining heat from the pan with soften the kale just enough. Add bacon back to pan, then remove pan from heat and let cool.
  • In a large bowl, whisk eggs, cream and a pinch of salt and pepper.
  • Combine bread cubes, sautéed vegetables, egg mixture, parmesan cheese and tarragon.
  • Place evenly into prepared baking dish and bake at 350 degrees for about 40 minutes or until eggs are firm and bread is toasty.