Ingredients

The following ingredients have 5 Servings
  • 1 pound breakfast sausage
  • 4 cups chopped kale
  • 4 cups cubed or torn crusty bread (like 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
  • Sprig fresh thyme

Instruction

  • The night before serving, in a 10-inch (25-cm) cast-iron skillet over medium-high heat, cook the sausage, stirring with a spoon to crumble, until it’s browned and cooked through, about 5 minutes. Stir in the kale and cook for 2 minutes more. Place the sausage-kale mixture in a 12-by-10-inch (30-by-25-cm) baking dish. Add the bread and cheese and toss to combine.
  • In a medium bowl, whisk together all the egg mixture ingredients until combined. Pour evenly over the sausage mixture. Cover and refrigerate overnight.
  • Preheat the oven to 350°F (175°C). Bake for 35 to 45 minutes or until the eggs are set. Garnish with fresh thyme.