Name: Breakfast Casserole with Caramelized Onions, Dates and Gruyere
Ingredients: 1 ½ cups chopped onions; 3 tbsp unsalted butter; 9 large eggs; 2 tbsp Dijon mustard; 2 ¾ cups milk; ¼ tsp grated nutmeg; 1 tsp salt; ½ tsp black pepper; 2 oz Parmesan; 6 oz grated Gruyere; 2 oz grated Parmigiano-Reggiano; 1 tbsp fresh thyme leaves; 4 tbsp chopped parsley; 8 Medjool dates, pitted and chopped; 1 cup chopped kale or spinach; 8 cups day-old ciabatta, brioche, or challah, torn into 1-inch pieces

Description

Instead of an omelette, bake up a Breakfast Casserole made for champions.

Ingredients

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1 ½ cups chopped onions
3 tbsp unsalted butter
9 large eggs
2 tbsp Dijon mustard
2 ¾ cups milk
¼ tsp grated nutmeg
1 tsp salt
½ tsp black pepper
2 oz Parmesan
6 oz grated Gruyere
2 oz grated Parmigiano-Reggiano
1 tbsp fresh thyme leaves
4 tbsp chopped parsley
8 Medjool dates, pitted and chopped
1 cup chopped kale or spinach
8 cups day-old ciabatta, brioche, or challah, torn into 1-inch pieces

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Instructions

Cook onions in butter slowly on low heat, stirring occasionally until caramelized, brown, and sweet, 10 to 15 minutes. Let cool.
Butter a 9 x 13 pan.
In bowl, whisk eggs, mustard, milk, nutmeg, salt, and pepper.
Add in cheeses, herbs, dates, and chopped kale.
Toss bread and egg mixture into a bowl and lightly pack into buttered pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake uncovered for 1 hour or until puffed, golden, and set in the center. Let rest 10 minutes before serving.