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)