PHOENIX — IT'S NOT TOO LATE BREAKFAST CASSEROLE

Heat the oven to 400 F. Lightly oil a 2-quart baking dish.

1 tablespoon olive oil

3 cups chopped onion, 2 medium, optional

3 to 4 cups cooked* veggies, chopped (kale, broccoli, cauliflower, whatever you have on hand)

2 teaspoons dried herbs (thyme, oregano, rosemary)

4 cups bread, stale, cubed

5 large eggs, whisked

1 cup milk, cream or buttermilk

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

2 cups shredded cheese, optional (whatever you have on hand)

Up to 2 cups of shredded, cubed or chopped leftover meats, optional

In a large sauté pan, heat the olive oil and add the onions, cook until soft. add the herbs, bread, and any meat, if using, fold to mix and transfer to the baking dish. 

In a medium bowl, whisk the egg with the milk, salt and pepper, and pour over the bread mixture in the dish, use the spatula to move around allowing the egg mixture to seep through it all, then press it down to level the top. Cover with the cheese, if desired.

Bake for 30 minutes, until the cheese is well-browned and a paring knife inserted in the center of the pan comes out with no raw eggs on it. Let cool for about 5 minutes before serving.

NOTE: If you don't have cooked vegetables add raw vegetables in with the onions and cook until just tender.