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