Brunch has been a trend in the “foodie” world for the past few years. Breakfast food for lunch is an amazing concept that we wished we came up with. The founder of Robin Bond Interiors, Robin, was gracious enough to provide us with an amazing breakfast casserole recipe! She tweaked a few things to make the recipe her own. Breakfast is good on its own, but in a casserole form, it becomes magical.
Brunch Casserole with Italian Flair
2 Tbsp. extra-virgin olive oil
1 large red onion, peeled and finely chopped
15 -oz. can kidney beans, rinsed and drained
8 to 9 cups kale, washed, stripped from stems and torn into 3-inch pieces
4 to 5 cups 1 inch whole grain bread cubes, dried.
1/3 cup dried tomatoes, cut into ¼- inch pieces
1 pack Jimmy Dean Hot Sausage
12 oz. fresh mozzarella cheese, cut into 1-inch cubes
2/3 cup olive oil
2/3 cup whipping cream
1 ½ cup freshly grated Parmesan cheese
¼ tsp. grated fresh nutmeg (divided)
- Begin by buttering a 3-qt. baking dish; set aside. In a large skillet, heat 1 Tbsp. of the oil over medium heat. Add onion and a dash of kosher salt. Gently cook until crisp-tender then add beans to skillet. Sprinkle lightly with kosher salt and a few grinds of black pepper. Remove from heat and cool slightly. Remove cooked ingredients and clean out skillet. Add remaining 1 Tbsp. olive oil and warm over medium heat. Add kale.; sprinkle with 1 Tbsp. water. Sprinkle lightly with kosher salt.; cook, turning with tongs, until wilted and cooked down 3 to 5 minutes. Remove. Cool.
- Scatter bean mixture in an even layer in prepared dish. Add bread, tomatoes and sausage. Press liquid from kale; add to dish. Top with mozzarella
In a large mixing bowl, whisk eggs until well blended. Whisk in olive oil and cream until very well blended. Whisk in Parmesan, 1 tsp. kosher salt, ½ tsp. freshly ground black pepper, and nutmeg. Pour egg mixture over layers in dish. Top with other half of parmesan cheese. Cover. Chill at least 2 hours overnight.
- Remove dish from refrigerator. Let stand 30 minutes. Preheat oven to 350°F. Uncover and bake 45 minutes or until puffed and golden brown. Cool on a wire rack 10 minutes before serving. Makes 12 servings.
Download the recipe card here.