Kale, Chorizo, and Red Bean Brunch Casserole

4.5
(11)

Brunch casserole made better! Topped with melty fresh mozzarella and studded with chorizo, this will become a staple in your repertoire of breakfast casserole recipes.

Kale, Chorizo, and Red Bean Brunch Casserole
Photo: Andy Lyons
Prep Time:
35 mins
Chill Time:
2 hrs
Bake Time:
45 mins
Total Time:
3 hrs 20 mins
Servings:
12

Ingredients

  • 2 tablespoon butter

  • 2 tablespoon extra-virgin olive oil

  • 1 large red or yellow onion, peeled and sliced into 1/2-inch rings

  • Salt and freshly ground black pepper

  • 1 15 ounce can kidney or pinto beans, rinsed and drained

  • 8 cup torn fresh kale

  • 4 - 5 cup 1-inch whole grain bread cubes, dried

  • cup dried tomatoes, cut into 1/2-inch pieces

  • 3 ounce thinly sliced cooked chorizo

  • 12 ounce fresh mozzarella cheese, cut into 1-inch cubes

  • 12 eggs

  • cup olive oil

  • cup whipping cream

  • ¾ cup freshly grated Parmesan cheese

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon grated fresh nutmeg

Directions

  1. Butter a 3-quart baking dish; set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion rings and a sprinkling of salt. Gently saute until crisp-tender. Add the beans to the skillet and sprinkle lightly with kosher salt and a few grinds of black pepper. Remove and cool slightly. Wipe out skillet and add 1 tablespoon olive oil. Heat over medium heat. Add kale. Sprinkle 1 tablespoon water and season lightly with salt. Cook, turning with tongs, until kale is wilted and cooked down, 3 to 5 minutes. Remove and cool.

  2. Scatter the bean mixture in an even layer in the prepared dish. Add bread cubes, tomatoes, and chorizo. Press the liquid from the kale and add to dish. Top with mozzarella.

  3. In a large mixing bowl whisk the eggs well until blended. Whisk in the olive oil and cream until very well blended. Whisk in Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Pour egg mixture over layers in dish. Cover and chill at least 2 hours or overnight.

  4. Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F. Uncover dish; bake about 45 minutes or until puffed and golden brown. Remove and cool on a wire rack for 10 minutes before serving.

Nutrition Facts (per serving)

512 Calories
35g Fat
26g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 512
% Daily Value *
Total Fat 35g 45%
Saturated Fat 12g 60%
Cholesterol 235mg 78%
Sodium 828mg 36%
Total Carbohydrate 26g 9%
Total Sugars 5g
Protein 24g
Vitamin C 55.5mg 278%
Calcium 358mg 28%
Iron 3.2mg 18%
Potassium 565mg 12%
Folate, total 75.3mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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