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1
Spray a 9 x 13-inch baking dish with nonstick vegetable spray.
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2
Heat the olive oil in a large skillet over medium-high heat.
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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.
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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).
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5
Stir in the ham, remove the skillet from the heat, and set aside.
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6
Whisk together the eggs, milk, sherry, Creole mustard, black pepper, and 1/2 teaspoon salt in a mixing bowl.
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7
Stir in 1/2 cup of the cheddar cheese.
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8
Arrange the bread in a single layer in the prepared baking dish.
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9
Pour the egg mixture over the bread, and top with the kale-and-ham mixture.
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10
Using your fingers,crumble the herbed cheese over the kale.
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11
Sprinkle with the remaining 1/4 cup cheddar.
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12
Cover with plastic wrap, and refrigerate for at least 5 hours or overnight.
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13
Preheat the oven to 350F.
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14
Bake the casserole, uncovered, until set and puffed, 40 to 50 minutes.
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15
Serve warm.
