- 4 strips bacon, chopped
- 2 cups peeled and chopped sweet potato
- 1 cup chopped onion
- 2 cups chopped tart apples (such as Granny Smith)
- 2 cups stemmed and chopped kale
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons kosher salt, divided
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 4 cups dry whole-grain bread cubes, divided
- 6 eggs
- 2 cups whole milk
1. In a large skillet over medium heat, cook the bacon until crisp, about 7 minutes. Set aside on a paper towel. Add sweet potato and onion to the skillet; cook about 10 minutes, turning once. Add the apples, kale, maple syrup, garlic, rosemary, 1 tsp. salt, and pepper. Cook 2 minutes. Stir in bacon. Remove from heat.
2. Coat a 3-qt. (13x9-in.) baking dish with nonstick cooking spray. Place 3 cups dry wholegrain bread cubes evenly in baking dish. Top with sweet potato mixture. In a small bowl, whisk together eggs, milk, and remaining 1 tsp. salt, and pour over the casserole. Sprinkle remaining 1 cup bread cubes over casserole.
3. Cover and refrigerate at least 2 hours or overnight. To cook, preheat oven to 325 degreesF and bake uncovered for 50 to 60 minutes. To get a head start, assemble on Saturday night, enjoy for brunch on Sunday, and heat up leftovers throughout the week.
Nutrition Facts Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 8, chol. (mg): 150, sat. fat (g): 3, carb. (g): 29, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 4, sugar (g): 12, pro. (g): 12, vit. A (RE): 844, vit. C (mg): 15, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 58, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 519, Potassium (mg): 485, calcium (mg): 155, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.