Breakfast Casserole with Butternut Squash and Kale Recipe
Ingredients (15)
- 16 ounces (12 cups) sourdough bread
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried ground sage
- 1/2 teaspoon black pepper, more to taste
- 6 large eggs
- 2 1/2 cups whole milk
- 1 can (15 ounce) pumpkin puree
- 1 teaspoon turmeric (optional)
- 1 teaspoon salt
- 1 pound butternut squash, peeled and diced into 1/2 inch cubes
- 1 bunch (2 cups shredded) kale
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- Fresh sage leaves for garnish (optional)
Directions
Learn how to make this recipe at Simply Recipes
Ingredients (9)
- 1.5 oz. Casamigos Reposado Tequila
- 5 oz. Almond Liqueur
- 1 oz. Fresh Lemon Juice
- .75 oz. Honey Syrup
- 2 Heaping Bar Spoons Organic Canned Pumpkin
- 1 Pinch Cinnamon
- 1 Pinch Nutmeg
- Optional: 2 Dashes Orange Bitters
- Garnish Dehydrated Half-Moon Orange Slice, 2 Charred Sage Leaves and Nutmeg