Greg DuPree
Active Time
20 Mins
Total Time (plus 8 hours or overnight chilling)
1 Hour 30 Mins
Serves 12

This take on a classic casserole is hearty but won’t weigh your guests down. Gruyère, sausage, and kale is a great seasonal combo; swapping in wholegrain bread adds extra nutrition and staying power. Assembling everything the night before gives the bread the chance to soak up the liquid.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high. Add sausage and onion; cook, stirring often, until sausage is browned and onion is tender, 6 to 8 minutes. Stir in kale, and cook until wilted, about 1 minute. Remove from heat, and let cool 5 minutes.

Step 2

Whisk together milk, mustard, salt, pepper, and eggs in a large bowl.

Step 3

Combine bread cubes and sausage mixture in a 9x13-inch baking dish coated with cooking spray. Pour milk mixture evenly over bread mixture, pressing gently to submerge bread in liquid. Sprinkle evenly with cheese; cover with lightly greased (with cooking spray) aluminum foil, and chill at least 8 hours or up to overnight.

Step 4

Remove dish from refrigerator; let stand 30 minutes. Preheat oven to 350°F. Bake in preheated oven, covered, for 30 minutes. Uncover and bake until lightly browned and set, about 15 minutes. Let stand 10 minutes before serving.

Step 5

Prep this the day before—and sleep in a little the next morning!

Also appeared in: Health, December, 2019

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