Ingredients: |
Ingredients: 1 tablespoon unsalted butter, at room
temperature
6 slices bacon
1/2 cup finely diced yellow onion (1/2 medium)
4 cups lightly packed chopped kale
1 garlic clove, minced
12 large eggs
1 cup whole milk
1 tablespoon Dijon mustard
6 ounces mozzarella cheese, shredded
(about 11/2 cups)
6 ounces Gruyère cheese, shredded (about
11/2 cups)
One 20-ounce bag frozen hash browns,
thawed and patted dry
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
|
Directions: |
Directions:Preheat the oven to 350°F. Grease a
9 × 13-inch baking dish with butter.
2. In a large skillet, cook the bacon over
medium-low heat until crispy, 8 to 10
minutes. Transfer the bacon to a plate
lined with paper towels and set aside.
When cool enough to handle, chop into
roughly 1/4-inch pieces.
3. Pour off all but 2 tablespoons of the
bacon grease from the pan. Set the
skillet over medium-high heat, add
the onion, and sauté until soft and
lightly browned, about 4 minutes. Add
the kale and garlic and sauté until the
garlic is tender and fragrant, another 3
minutes. Remove from the heat.
4. Add the chopped bacon to the
onion/kale mixture.
5. In a large bowl, whisk together the
eggs, milk, and mustard. Add 1⁄2 cup of
the mozzarella, 1⁄2 cup of the Gruyère,
the hash browns, salt, and pepper. Mix
well.
6. Stir the kale mixture into the eggs,
then pour into the buttered dish. Top
evenly with the remaining mozzarella
and Gruyère. Cover with foil.
7. Transfer to the oven and bake for
45 minutes. Remove the foil and bake,
uncovered, for 15 minutes, until the top
is lightly browned and bubbly.
8. Serve hot.
9. Store in an airtight container in the
refrigerator for 3 to 5 days. |
This recipe for Kale + Bacon Hash Brown Casserole is from