Kale, Chorizo, and Red Bean Brunch Casserole

Ingredients

• 2 tablespoons butter
• 2 tablespoons 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 cups torn fresh kale
• 4 cups 1-inch whole grain bread cubes, dried
• 1/3 cup dried tomatoes, cut into 1/2-inch pieces
• 3 ounces thinly sliced cooked chorizo
• 12 ounces fresh mozzarella cheese, cut into 1-inch cubes
• 12 eggs
• 2/3 cup olive oil
• 2/3 cup whipping cream
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 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 degrees 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 kcal cal., 35 g fat (12 g sat. fat, 4 g polyunsaturated fat, 16 g monounsatured fat), 235 mg chol., 828 mg sodium, 26 g carb., 5 g fiber, 5 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet