Not Your Mom’s Egg Casserole
THIS IS NOT THE MUSHY EGG CASSEROLE OF YOUR YOUTH. It’s delicious. Start with the best breakfast sausage from the meat counter and bakery-quality crusty bread (even better if it’s leftover from dinner). Assemble the night before serving for easy morning prep.
1 pound breakfast sausage 4 cups chopped kale 4 cups cubed or torn crusty bread (sourdough, baguette or ciabatta) 1 cup shredded cheddar cheese
2 cups whole milk 6 large eggs
1 1⁄2 teaspoons kosher salt 1⁄2 teaspoon cracked pepper
1 sprig fresh thyme
The night before serving, assemble the casserole. Prepare the sausage mixture. In a 10-inch cast-iron skillet over medium-high heat, cook the sausage, stirring until browned. Stir in the kale, and cook for 2 minutes more. Place the sausage-kale mixture in a 12 x 10–inch enamel baking dish (or similar-sized glass or ceramic dish). Add the cubed bread and cheese to the dish. Toss to combine.
Prepare the egg mixture. In a medium bowl, whisk together all of the egg mixture ingredients until combined. Pour evenly over the sausage mixture. Cover and refrigerate overnight.
The morning of, preheat the oven to 350°F. Bake for 35 to 40 minutes or until the eggs are set. Garnish with fresh thyme.