November 28, 2017


Food › recipe ›

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1lb large leaf kale, de-stemmed, washed, patted dry and torn into bite-size pieces
8oz bacon
1 onion, chopped
4 garlic cloves, chopped
1/4 tsp red pepper flakes
8 eggs
2 1/2 cups whole milk, or half and half
1/2 cup grated Parmesan
1/2 tsp nutmeg
1 - 1 1/2 loaves French bread cut into 1" cubes
8oz Feta cheese crumbles
  Spray Pam in large casserole dish (slightly larger than 9x13 pan, if possible). Place half the bread cubes in the casserole. 
   In large heavy skillet cook bacon until partially done. Add chopped onions and garlic and continue cooking until bacon is crispy. Remove bacon, onion and garlic from pan and drain on paper towels. Pour off all but a small amount of remaining bacon grease. Put bacon/onion mixture back in skillet and add kale and pepper flakes. Heat over medium heat tossing gently until kale wilts.
   In large bowl beat together eggs, milk, Parmesan and nutmeg.  
   Evenly spread half the kale/bacon mixture over bread in casserole. Pour half the milk/egg mixture over all. Top with half the Feta. Repeat beginning with remaining bread cubes. Cover tightly with foil sprayed with Pam and refrigerate overnight. Remove from refrigerator and allow to sit at room temp at least 30 minutes. Bake, uncovered, in 400* oven for approximately 60 minutes.

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