| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 16 ounces crusty sourdough, cut into cubes
- 1 cup shredded mozzarella (about 4 ounces)
- 1 cup shredded Gruyere or Swiss (about 4 ounces), plus more for topping
- 6 ounces kale, chopped (chard or spinach would always work!)
- 3 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon grated nutmeg
- 8 large eggs
- 4 sprigs fresh thyme, leaves only
- A few shakes hot sauce
- Freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 490 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 25 g |
| Cholesterol | 251 mg |
| Sodium | 700 mg |
Reviews
Can you freeze leftovers? And does it still taste good?
Sautéed some mushrooms with the onions and used a mix of baby kale and baby spinach. It was a hit at brunch.
This is fantastic!!! This is now our ‘go to’ recipe. We only used parmesan and gruyere and a mix of power greens. This couldn’t be any better. What a delicious meal. Don’t hesitate to make this….and make it your own. We also used a loaf of sour dough from our local grocer which only made it better. Molly….you’ve outdone yourself on this one!
This was awesome. I used 2 6 oz blocks of gruyere/cheddar blend. All I could find at the time. Used 1 in the mix, and one on top. Also used the mozzarella. Made it the night before. Baked it off the next morning. Definitely a keeper!
I made this for a brunch today. I definitely would reduce the milk since it turned out more like a shuffle and should be cooked uncovered for more than 30 minutes. That said everyone loved it!
I have made this twice in 2 weeks. Awesome. I did not have the cheeses needed so I used Gouda and Cheddar. Love the Kale in it. Easy to make.
My friend grows Swiss chard and shared some with me. So I search for a recipes and found this one. Very good, definitely a keeper 😉
Has anyone tried adding any meat to the casserole, like bacon or breakfast sausage? Would it turn out just as delicious or would it make it soggy?
We used gluten free bread in this, and it turned out really well! We prepped it the night before, no problems at all. This was a great meal!
Absolutely delicious. We used Shard and Kale with mozzarella balls as well as shredded cheese. Great recipe. Highly recommend.