Not Your Mom’s Egg Casse­role

Milwaukee Health - - EAT WELL -

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.

Sausage Mix­ture

1 pound break­fast sausage 4 cups chopped kale 4 cups cubed or torn crusty bread (sour­dough, baguette or cia­batta) 1 cup shred­ded ched­dar cheese

Egg Mix­ture

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.

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