1 lb. Ozark Natural Breads Garlic Parmesan Sour Dough, cut into 1 inch cubes
2 Tbsp. Riojana olive oil, divided
1 lb. Beeler’s breakfast sausage, optional
1 organic yellow or white onion, diced small
4 oz. organic Oyster mushrooms, sliced
3-4 organic garlic cloves, minced
1 jar Mediterranean Organic Fire roasted red peppers, patted dry, diced
1 bunch organic kale, washed, leaves stripped, orn into bite size pieces
12 Vital Farms large eggs, whisked together
1 Tbsp. Frontier Co-op Italian seasoning
4 cups Ozark Mountain Creamery whole milk
2 cups Rumiano Organic mozzarella cheese, grated
½ cup grated Bel Gioioso Parmesan Cheese
Salt and pepper to taste
Butter to grease the baking dish
Preheat oven to 350.
Add your dry bread cubes to (2) baking sheets. You don’t want the bread to overlap. You could also do one batch, remove and do the other half afterwards. Cook for 12-15 minutes or until bread is dried out but isn’t browned. Allow to cool completely.
Add olive oil to a large skillet and heat over medium heat. Add your sausage in if you using it. Cook until done. Remove with a slotted spoon to a paper towel lined plate. Leave 1-2 Tbsp. oil in the skillet.
Add in your onions and cook for 4-5 minutes or until they soften. Add in your mushrooms at this point. Cook for another 4-5 minutes or until most of the liquid from the mushrooms have been cooked out. Add in your garlic, cook for 30 seconds. Add in your roasted red peppers, cook for another minute. Season with salt and pepper and set aside.
Add 1 Tbsp. olive oil to your skillet and heat over medium heat.
Add your kale in, half at first, and cook until it starts to wilt. Add in the rest of your kale a bit at a time until it is all cooked down. Set aside
Season your whisked eggs with Italian seasoning, salt, and pepper.
Grease a 9x13 baking dish with butter.
Add half of your cubed bread, half of your sausage, half of your kale, half of your veggie mixture, half of your cheese. Repeat this again. Pour the egg mixture slowly over the entire dish, making sure all the bread gets touched. Cover and place in the fridge.
The next morning remove from the fridge about 30 minutes before you want to cook it so it can come back up to room temperature.
Preheat oven to 350.
Bake for 1 hour or until eggs have set.
Allow to cool for 15 minutes and enjoy.