EatingWell: Breakfast for a crowd
By Cheryl Slocum, EatingWell
on
1 medium red bell pepper, diced
3 cloves garlic, finely chopped
1 teaspoon fennel seeds, crushed
4 cups packed chopped kale
1 teaspoon kosher salt
6 cups cubed hearty whole-wheat bread (about 8 ounces; 1-inch cubes)
10 large eggs
3 1/2 cups reduced-fat milk
3/4 cup shredded cheddar cheese
1. Coat a 9-by-13-inch baking dish with cooking spray.
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