Ingredients

3/4 # Breakfast sausage

7 C chopped kale

5 C cubed bread

12 eggs

2 C milk

1 TSB mustard

8 ozs cheese, grated

Preparation

  1. Cook the sausage in a large skillet over medium-high heat, breaking it into pieces, until browned, 4-5 minutes. reduce heat to medium and add kale. Cook and toss until wilted, about 1-3 minutes.
  2. Place the bread in a buttered 9X13 baking dish and top with sausage and kale.
  3. Whisk the eggs with milk, mustard, and salt and pepper. Stir in the cheese. pour over the bread mixture, and cover and refrigerate for 1 houirand up to overnight.
  4. Herat oven to 350*. If refrigerated overnight, remove from refrigerator 40 mins before baking. bake until golden brown and set around edges but still slightly wobbly in center, 45 mins. Let cool 15 mins.