Gina: Feeding a crowd for brunch—no problem (and welcome to my life with the Neely boys!). Assemble this casserole the night before you plan to serve it. Sautéed 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 × 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 350°F.
Step 6
Bake the casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve warm.
