KALE AND BACON HASH BROWN CASSEROLE
1 tablespoon unsalted butter, at room temperature 6 slices bacon
½ medium yellow onion, finely diced
4 cups lightly packed chopped kale (about 3 ounces)
1 garlic clove, minced 12 large eggs
1 cup whole milk 1 tablespoon Dijon mustard
6 ounces shredded mozzarella (about 1½ cups), divided
6 ounces shredded Gruyere (about 1½ cups), divided
1 (20-ounce) bag frozen hash browns, thawed and patted dry Kosher salt and freshly ground black pepper
Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with the butter.
In a large skillet, cook the bacon over medium-low until crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels and set aside. When cool enough to handle, roughly chop bacon.
Pour off all but 2 tablespoons of the bacon grease from the pan. Heat the skillet over medium, add the onion, and saute until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and saute until the garlic is tender and fragrant, another minute.
Remove from the heat and stir in the chopped bacon.
In a large bowl, whisk together the eggs, milk and mustard. Add ½ cup mozzarella, ½ cup Gruyere, hash browns, 1 teaspoon salt and ½ teaspoon pepper; stir to combine.
Stir the kale mixture into the eggs, then pour into the
buttered dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.
Bake for 45 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 15 minutes. Serve hot. (Cooled casserole will keep, covered, in the refrigerator for 3 to 5 days.)
Yields 8 servings.
— “Magnolia Table, Volume 2” by Joanna Gaines (William Morrow; April 7, 2020)