• Preheat the oven to 375°F. Grease a 9x13 baking dish generously with butter or olive oil. Set aside.

Saute the Veggies:

• In a medium skillet, heat the oil over medium heat. Once hot, add the white parts of the green onion, kale, salt, and pepper. Stir to combine. Cook, stirring occasionally, until the kale has wilted and the green onions are slightly charred in places, about 4 minutes. Remove from the heat and allow to cool slightly before assembling.

Prep the Bread:

• Using a serrated knife, cut the ciabatta in half width-wise and place each half on the cutting board cut-side-up, like you are making a sandwich. Add the pesto to each half and spread to coat, ensuring all the craggy parts of the bread are coated with pesto. Cut the bread into 1-inch pieces, and arrange in the prepared baking dish, pesto side up. Set aside.

Make the Egg Mixture:

• In a large bowl, add the eggs, milk, hot sauce, salt, pepper, chives, and the green parts of the green onions. Whisk well to combine, until there are no streaks of yolks and the eggs are frothy.

Assemble and Bake:

• Sprinkle the kale and onion mixture atop the bread cubes, ensuring the mixture is evenly distributed. Next, add 1 cup of the shredded mozzarella over the bread and veggies. Carefully pour the egg mixture into the dish, using a spatula to make sure the eggs are evenly distributed and the bread cubes are nestled into the eggs. Top with the remaining ½ cup of mozzarella.
• Spray a sheet of foil with cooking oil spray to prevent the and cover the baking pan tightly with it.
• Transfer to the middle rack of the oven and bake, covered, for 25 minutes. After 25 minutes, carefully remove the foil and move the pan to the higher rack. Bake for 15 more minutes until the top is golden brown and the bread is crisp in places.

Serve or Store:

• Cool for at least 15 minutes before cutting into squares. Serve immediately or allow to cool entirely before packaging in airtight containers and storing in the fridge.