Cheesy Egg Casserole with Kale and Smoked Ham

1. 1

   Spray a 9 x 13-inch baking dish with nonstick vegetable spray.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   When the oil is shimmering, add the onion, bell pepper, and a pinch of salt, and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

4. 4

   Add the kale, garlic, and red pepper flakes, and cook, stirring, until the kale is wilted and tender and the onions and peppers are beginning to brown, about 8 minutes more (if the kale is still tough, cover the skillet and allow it to steam for another 2 to 3 minutes).

5. 5

   Stir in the ham, remove the skillet from the heat, and set aside.

6. 6

   Whisk together the eggs, milk, sherry, Creole mustard, black pepper, and 1/2 teaspoon salt in a mixing bowl.

7. 7

   Stir in 1/2 cup of the cheddar cheese.

8. 8

   Arrange the bread in a single layer in the prepared baking dish.

9. 9

   Pour the egg mixture over the bread, and top with the kale-and-ham mixture.

10. 10

    Using your fingers,crumble the herbed cheese over the kale.

11. 11

    Sprinkle with the remaining 1/4 cup cheddar.

12. 12

    Cover with plastic wrap, and refrigerate for at least 5 hours or overnight.

13. 13

    Preheat the oven to 350F.

14. 14

    Bake the casserole, uncovered, until set and puffed, 40 to 50 minutes.

15. 15

    Serve warm.

* Per serving · 4 servings · Values may vary.