Name: Sausage, Mushroom and Kale Breakfast Casserole
Ingredients: Butter, for greasing the pan; 1 pound loaf of ciabatta, cut into small cubes; Olive oil, as needed; 3/4 pound Italian or breakfast sausage (or anything you prefer), casing removed if applicable; 1 pound cremini mushrooms, stems trimmed and sliced; 2 to 3 ounces baby kale; 5 to 6 green onions, white and green parts, thinly sliced; 1/4 cup fresh flat-leaf parsley, finely chopped; 8 ounces Gruyere, grated; 8 large eggs; 3 cups whole milk; 1 cup heavy cream; Kosher salt and freshly ground black pepper

Description

Here’s your company’s-coming’ overnight breakfast casserole full of sausage, mushrooms and kale!

Ingredients

Scale

Butter, for greasing the pan
1 pound loaf of ciabatta, cut into small cubes
Olive oil, as needed
3/4 pound Italian or breakfast sausage (or anything you prefer), casing removed if applicable
1 pound cremini mushrooms, stems trimmed and sliced
2 to 3 ounces baby kale
5 to 6 green onions, white and green parts, thinly sliced
1/4 cup fresh flat-leaf parsley, finely chopped
8 ounces Gruyere, grated
8 large eggs
3 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper

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Instructions

Lightly grease a 9 x 13-inch baking dish. Add half of the cubed ciabatta.
Preheat a large skillet over medium heat. Add 1 tablespoon of oil to the skillet and cook the sausage, breaking up with a spoon, until cooked through and slightly crispy, 7 to 9 minutes. Transfer to a small bowl. Increase the heat to medium-high and add 1 tablespoon of olive oil; once hot, add the mushrooms and sautéfor 7 to 10 minutes, until softened and browned. Return the sausage to the skillet and add the kale, tossing to wilt slightly. Reserve 2 tablespoons of the green onions and 1 tablespoon of parsley for garnish; add the remaining green onions and parsley to the skillet. Sprinkle half of the mixture over the ciabatta in the prepared pan. Sprinkle half of the Gruyere on top of the sausage. Add the remaining bread cubes in an even layer; sprinkle the remaining sausage mixture on top.
In a large mixing bowl, combine the eggs, milk and cream, whisking to thoroughly combine. Pour the custard in the pan, pressing down lightly to ensure the custard is absorbed into the bread. Cover the pan with foil and refrigerate at least 8 hours or overnight.
When ready to bake, preheat the oven to 350°. Sprinkle the remaining 4 ounces of cheese on top of the casserole. Bake for 45 to 55 minutes, until the top is golden brown and the casserole is firm to the touch. Let stand 10 minutes before serving. Sprinkle the reserved green onions and parsley on top.

Category: Breakfast, Eggs, Pork