12 portions

    • Ingredients
    • Olive oil
      ¼ cup
    • Garlic, minced
      1 Tbsp.
    • Shallots, peeled, minced
      ¼ cup
    • Swiss chard, stemmed, chopped
      5 cups
    • Thyme leaves
      1 Tbsp.
    • Marjoram leaves
      3 Tbsp.
    • Italian parsley, stemmed, chopped
      ¼ cup
    • Kalamata olives, pitted, minced
      2 Tbsp.
    • Red pepper, roasted, diced
      1 cup
    • Sun-dried tomatoes, sliced
      ½ cup
    • Sourdough bread, torn into ½” pieces
      6 cups
    • Parmesan cheese, grated, plus more for garnish
      ¾ cup
    • Mozzarella, diced
      1 cup
    • Feta, diced
      ½ cup
    • Kosher salt
      ½ tsp.
    • Ground black pepper
      ¼ tsp.

    • Ingredients
    • Breadcrumbs, toasted
      ½ cup
    • Eggs
      8 ea.
    • Half-and-half
      1½ cups
    • Aleppo pepper or cayenne
      ½ tsp.
    • Basil, chopped, for garnish
      as needed


    1. Brush insides of two 1-quart dishes with a little olive oil, and dredge with the toasted breadcrumbs and set aside.
    2. In large skillet over medium heat, add the olive oil, garlic, and shallot; sauté for 4 to 5 minutes or until the shallots start to color. Add the Swiss chard and cook for another 5 minutes (add a splash of water, if needed for deglazing). Add the thyme and marjoram and cook for another 3 minutes. Remove from the heat and place mixture in a large bowl with parsley, red pepper, olives, sun-dried tomatoes, bread chunks, ½ cup of the Parmesan, and mozzarella and stir to mix. Season with kosher salt and pepper.
    3. Fill baking dishes evenly with the bread mixture.
    4. In a small bowl, whisk together the eggs with half-and-half. Season with the Aleppo pepper and pour the eggs over the top and sprinkle with the remaining Parmesan cheese. Cover and chill overnight.

    To cook

    1. Preheat oven to 350°F.Bring the casserole to room temperature, and place on a baking sheet. Bake in the preheated oven for about 50 minutes, or until the eggs have set. Remove from the oven and let rest for 5 minutes before serving.
    2. Garnish with basil and add more Parmesan, if desired.