Easy Breakfast Casserole

Ingredients

• 6 to 10 large eggs
• 2 to 3 cups grated cheddar cheese
• 6 slices day-old bread, cut into 3/4-inch to 1-inch-wide cubes
• 2 cups milk
• Salt
• Pepper
• 1 cup corn, cooked or frozen
• 1/2 cup chopped broccoli
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1 cup cubed ham and/or cooked Italian sausage
• A few slices cooked bacon, chopped
• 1 teaspoon Herbes de Provence, or other dried herbs, or 1 tablespoon of fresh chopped herbs such as basil, rosemary, or thyme
• 1/4 to 1/2 teaspoon of cumin or curry powder

Directions

1. Set the oven to 350 degrees F. In a large bowl, beat the eggs, then stir in the milk and cheese. Add the bread and fold it through with a light hand, just until the pieces are moistened, because too much stirring can make the bread break down.
2. Stir in your additions. Season with salt and pepper to taste, though if Italian sausage is going in, you can skip both. If you are loading the casserole with lots of extras, add a couple more eggs so the mixture reaches everything; for each extra beaten egg, whisk in 2 tablespoons of milk.
3. Butter a 9x13-inch casserole dish, then pour in the mixture. Bake at 350 degrees F for 50 minutes to an hour, until the top has browned and the middle bounces back lightly when you touch it. Take it out of the oven and let it rest for 10 minutes before serving.