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Cheesy Kale Breakfast Casserole
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 ½ cups whole milk
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon grated nutmeg
  • 8 large eggs
  • 4 sprigs fresh thyme, leaves only
  • A few shakes hot sauce
  • Freshly ground black pepper
Steps
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