1. Spray a 9×13-inch baking dish with cooking spray. Set aside.
2. Heat oven to 350F.
3. Heat oil in a large skillet over medium heat. Add in the onion and bell peppers, stirring frequently until soft, about 5-7 minutes. Add in the kale and cook until wilted, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and nutmeg, and season to taste with salt and black pepper. Remove from the heat and set aside.
4. Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheddar.
5. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Pour the egg mixture into the prepared baking pan, over the bread, veggies, and cheddar. Press down to make sure it soaks into the bread cubes. Do this every 10 minutes for 30 minutes or put it in the fridge overnight to soak.
6. Bake, uncovered, for 45-60 minutes or until golden brown and set.

1. In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into almost unnoticeable little pieces as you crumble the sausage.) Drain the liquid.
2. In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.
3. In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again. Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
4. In the morning, preheat the oven to 375°F.
5. Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set and edges are lightly golden brown.
6. Remove from oven and allow to cool for 10 minutes before cutting and serving.

Bourbon Vanilla French Toast

• 1 to 1 1/2 loaves of French bread, cut diagonally in 1 inch slices*
• 6 eggs
• 3/4 cup milk
• 3/4 cup half-and-half cream
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon
• 1/4 teaspoon ground cinnamon
• 3/4 cup salted butter
• 1 1/3 cup dark brown sugar
• 3 tablespoons light corn syrup

Instructions

1. Butter a 9 x 13 inch baking dish. Arrange the slices of bread in the bottom.
2. In a large bowl, beat together eggs, milk, cream, vanilla, bourbon and cinnamon.
3. Pour over bread slices, cover and refrigerate overnight. Make sure that the slices are covered with the liquid mixture. I usually pour it with a measuring cup so I can slowly pour it over the bread to make sure I cover every slice.
4. The next morning, preheat the oven to 350 degrees F.
5. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Again, I use a measuring cup to pour it so that I can make sure all the slices are covered.
6. Bake in preheated oven, uncovered, for 40 minutes.

Mushroom Spinach Baked Eggs

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 small onion, chopped
• 1/2 pound white mushrooms, sliced
• Kosher salt and freshly ground pepper
• 6 cups baby spinach (about 6 ounces)
• 6 slices potato bread, lightly toasted
• 6 large eggs
• 1/2 cup whole milk
• 3/4 cup shredded gruyere cheese

Instructions

• Heat the olive oil in a large skillet over medium-high heat.
• Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes.
• Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil.
• Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F.
• Crack an egg onto each piece of bread; season with salt and pepper.
• Pour the milk evenly over the top and sprinkle with the cheese.
• Bake until the egg whites are set, 25 to 30 minutes.