Gina: Feeding a crowd for brunchāno problem (and welcome to my life with the Neely boys!). Assemble this casserole the night before you plan to serve it. SautĆ©ed onion, red bell pepper, and kale make this dish beautiful and good for you, too.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Spray a 9 Ć 13-inch baking dish with nonstick vegetable spray.
Step 2
Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion, bell pepper, and a pinch of salt, and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the kale, garlic, and red pepper flakes, and cook, stirring, until the kale is wilted and tender and the onions and peppers are beginning to brown, about 8 minutes more (if the kale is still tough, cover the skillet and allow it to steam for another 2 to 3 minutes). Stir in the ham, remove the skillet from the heat, and set aside.
Step 3
Whisk together the eggs, milk, sherry, Creole mustard, black pepper, and 1/2 teaspoon salt in a mixing bowl. Stir in 1/2 cup of the cheddar cheese.
Step 4
Arrange the bread in a single layer in the prepared baking dish. Pour the egg mixture over the bread, and top with the kale-and-ham mixture. Using your fingers,crumble the herbed cheese over the kale. Sprinkle with the remaining 1/4 cup cheddar. Cover with plastic wrap, and refrigerate for at least 5 hours or overnight.
Step 5
Preheat the oven to 350Ā°F.
Step 6
Bake the casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve warm.
