Kale and Bacon Hash Brown Casserole

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 1 1/2 cups)
• 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
• One 20-ounce bag frozen hash browns, thawed and patted dry
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with the 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.

“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.