dcwhip

my mother calls it “breakfast casserole,” but it’s really a fake souffle.  (real souffle is actually super easy, but this is like kitchen sink soup… you can get rid of things when you make it.)

stale bread, diced tomatoes (i swear by del monte, it’s just as good as san marzo i don’t care what you say), artichoke hearts, mushrooms, herbs, milk, cheeses of your choice (i prefer a little goat, cheddar, and fontina; my mama likes cheddar and jack)

break up the stale bread.  there are a few different types in here that were turning crouton-ey.  french, tuscan, and sourdough are best.

top with tomatoes, some cheese.

oh yeah, you need an onion!

and you put it in with everything else.  i’m big on adding thyme here, y’all, but whatever herbs you like are great.  i just think thyme best suits my cheese choices. throw everything in.  i’d say i use about 2/3 cup of milk and 8 eggs, but really i wing it until it looks good. it depends how much bread/other stuff you use.  you should have about 1:3 milk:egg ratio, and your liquid mixture should just reach the top of your dry goods in the pan. throw it in the oven.  350.  it starts to look like this.

close to 45 minutes later, you get deliciousness: