Recipe courtesy of Molly Yeh

Cheesy Kale Breakfast Casserole

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 8 servings



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, covered, for 30 minutes. Remove the foil and continue to bake until browned on top and set throughout, about another 30 minutes.

Cook’s Note

Alternatively, you can bake this in a casserole dish that's lined with parchment that comes 1 inch above the sides on 2 sides. Let cool completely in the dish, then refrigerate overnight. Use the parchment wings to lift it out and then cut into slices. Heat a layer of butter or oil in a nonstick skillet over medium-high heat and brown the slices on both sides.