This recipe was demo’d at the Peachtree Road Farmers Market back in the day.
Ingredients:
1/2 cup mayo 2 tablespoons sour cream 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 2 teaspoons sugar (or honey) 1/2 head cabbage, sliced thin 1/4 to 1/2 onion, sliced thin 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery seeds
Preparation:
Pre-heat oven to 350 degrees. Brush a 9×9 baking dish with olive oil.
Saute sausage until slightly browned and crumbled. Remove from pan and drain on paper towels. Slice or hand-tear bread into croutons.
In a large bowl, beat eggs, then add milk, pepper and mix. In the baking dish, layer the croutons, Swiss chard, onions, sausage and cheese. Pour the egg and milk mixture over the top. Bake for 1 hour until cheese is bubbling and golden. Let cool for 10 minutes before serving.
Options:
Greens: spinach, broccoli, asparague, arugula, basil
Cheese: Gruyere, swiss, provolone, mozzarella, goat cheese, pimento cheese
Meat: bacon, ham, chicken, turkey sausage
Veggies: mushrooms, tomatoes, bell pepper, eggplant
Garnish: Scallions, chives