Name: Kale, Chorizo, and Red Bean Brunch Casserole
Prep time: 35 min
Total time: 200 min
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; 0.333 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; 0.667 cup olive oil; 0.667 cup whipping cream; 0.75 cup freshly grated Parmesan cheese; 1 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 0.25 teaspoon grated fresh nutmeg

Prep Time:

35 mins

Chill Time:

2 hrs

Bake Time:

45 mins

Total Time:

3 hrs 20 mins

Servings:

12

Jump to Nutrition Facts

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
⅓ 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
⅔ cup olive oil
⅔ 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

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.
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.
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.
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.