Sourdough Breakfast Casserole

Ingredients

• 1 Tbsp. olive oil
• ½ lb. ground mild Italian sausage
• 1 cup sliced red onion (from 1 medium onion)
• 1 medium bunch Lacinato kale, stemmed and coarsely chopped (3 packed cups)
• 5 large eggs
• 1 ½ cups half-and-half
• 1 Tbsp. Dijon mustard
• 1 tsp. kosher salt
• 8 oz. day-old sourdough bread loaf, torn into 1-inch pieces (about 6 cups)
• 4 oz. sharp white Cheddar cheese, shredded (about 1 cup)

Instructions

1. 1Warm the olive oil in a 10-inch cast-iron skillet over medium-high heat.
2. 2Stir in the mild Italian sausage, breaking the meat apart as it cooks until it starts to brown, which takes 4 to 6 minutes.
3. 3Toss in the sliced red onion and cook for about 3 minutes until soft. Stir in the chopped kale and cook for another 2 minutes until the leaves wilt.
4. 4Take the skillet off the heat and allow the mixture to cool for 15 minutes.
5. 5Whisk the eggs, half-and-half, Dijon mustard, and kosher salt in a large mixing bowl. Fold in the torn sourdough bread pieces to coat them well, then let the bowl sit for 15 minutes, stirring now and then.
6. 6Transfer the cooled sausage and vegetable mixture into the bowl with the soaked bread. Leave the skillet unwashed. Fold the shredded sharp white cheddar cheese into the bowl, then spoon the entire mixture back into the skillet.
7. 7Press a sheet of plastic wrap directly onto the surface of the casserole. Chill in the refrigerator for 4 to 12 hours.
8. 8Heat the oven to 325°F and let the uncovered skillet sit at room temperature during the preheating. Bake for 40 to 45 minutes until the center sets and the top puffs slightly, then cool for 10 minutes before eating.

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