Brussels Sprouts & Mushroom Casserole Recipe
Ingredients (13)
- 8 ounces (1/2 of a 1-pound loaf) sourdough bread
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 1 pound cremini or button mushrooms, trimmed and quartered
- 2 teaspoons salt, divided
- 1 pound Brussels sprouts, trimmed and quartered
- 2 teaspoons minced garlic
- 1 tablespoon fresh thyme leaves, chopped
- Pinch crushed red chile flakes
- 8 large eggs
- 1 pint (2 cups) half-and-half
- 1/2 teaspoon freshly ground black pepper
- 6 ounces goat cheese, crumbled
Directions
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