CHEESY KALE BREAKFAST CASSEROLE
Steps:
- If you're planning to bake this immediately, preheat the oven to 350 degrees F. If you're prepping this the day before, no need to preheat now.
- In a skillet (or 4-quart braiser that you can put in the oven), heat the butter over medium heat. Add the onion and cook until softened, 5 to 7 minutes.
- Combine the sourdough, mozzarella, Gruyere and kale with the buttery onion mixture, either in a 9-by-13-inch casserole dish or in the braiser.
- In a large bowl, whisk together the milk, cream, mustard, salt, nutmeg, eggs, thyme, hot sauce and a bunch of turns of pepper. Pour into the casserole dish over the bread mixture. Top with another little sprinkle of Gruyere. Cover with foil and bake immediately or refrigerate up to 24 hours.
- Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.
HAM AND CHEESE BREAKFAST CASSEROLE
This ham and cheese casserole is very filling. It should be assembled and then refrigerated overnight. I usually make this Christmas Eve and serve it Christmas morning after we open our presents.
Provided by CHAROLETTEKD
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes
Time 9h15m
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
- Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 30.4 g, Cholesterol 164.4 mg, Fat 27.3 g, Fiber 1.1 g, Protein 21.7 g, SaturatedFat 15 g, Sodium 830.9 mg, Sugar 6.2 g
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