2 cups milk
1 Tbsp. mustard
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. thyme
2 cups fontina, shredded
8oz wild mushrooms, sliced and sauteed
1 cup chopped baby kale
3/4 lb sweet italian sausage with parley and provolone, casing removed
1 onion, sliced into 1/4 in half moons
2 1/2 qt baking dish
In a hot large nonstick pan over medium high heat, cook mushrooms with a little olive oil, salt and pepper until soft and browning. Remove mushrooms from pan and set aside. In same pan add sausage (that has been removed from the casing) and cook while continuing to break up with a wooden spoon until browned. Remove from pan and set aside. Still using the same pan, not wiped out, cook onions in the drippings from the sausage. Sprinkle with a little salt and pepper and a pinch of sugar if you like. Cook onions, wiping down sides of pan and stirring often with a wooden spoon until caramelized.
In a mixing bowl whisk together the eggs, milk, mustard, salt, pepper, and thyme. Butter a 2 1/2 QT casserole dish and fill bottom with a layer of the bread cubes, then layer with sausage, mushrooms, onions, kale, and cheese. Repeat with remaining ingredients and top all with the egg milk mixture. cover and refrigerate for a minimum of 6 hours to overnight.