Cheesy Egg Casserole with Kale and Smoked Ham

Name: Cheesy Egg Casserole with Kale and Smoked Ham
Yield: serves 8 to 10
Ingredients: Nonstick vegetable spray; 2 tablespoons olive oil; 1 large onion, thinly sliced; 1 red bell pepper, diced; Kosher salt; 1 bunch kale, trimmed of tough stems and chopped (about 8 cups); 1 garlic clove, finely chopped; 1/4 teaspoon crushed red-pepper flakes; 6 ounces smoked ham, diced; 8 large eggs; 2 cups whole milk; 1/4 cup dry sherry; 1 tablespoon Creole mustard (see page 93); 1/2 teaspoon freshly ground black pepper; 3/4 cup shredded extra-sharp cheddar cheese (about 1/4 pound); 12 slices white bread (we use Pepperidge Farm), crusts removed; One 5.2-ounce round soft herbed cheese (we use Boursin)

December 9, 2011

Gina: Feeding a crowd for brunch—no problem (and welcome to my life with the Neely boys!). Assemble this casserole the night before you plan to serve it. Sautéed onion, red bell pepper, and kale make this dish beautiful and good for you, too.

Recipe notes

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