This is the absolute perfect dish to make for company or when you need to serve a crowd for brunch. The prep all happens the night before, then the casserole takes a long nap in the refrigerator so the bread can really absorb the custard. Throw it in the oven in the morning and your work is done!
This breakfast casserole starts with cooking some sausage-any kind you like…spicy or sweet Italian, breakfast or chicken or turkey sausage would all be delicious. Sauté some mushrooms in the same skillet that the sausage was cooked in to soak up all those delicious flavors (okay, and the fat too!). Throw in some kale for color and nutrition and mix it all together. Toss together with ciabatta cubes and Gruyere cheese and pour the rich, eggy custard over top.
I highly recommend allowing this to sit overnight in the refrigerator. If you try to rush this, the custard will not be fully absorbed and you’ll end up with toasty bread cubes and scrambled eggs instead of a bread pudding-like texture (trust me, I’ve done this and while edible, it wasn’t great).
So next time you need to feed a crowd, make this, sit back & relax with a mimosa, and enjoy your company!
[tasty-recipe id=”31757″]
[…] 11. Sausage, Mushroom and Kale Breakfast Casserole […]