Tuscan Brunch Eggs

Use some creativity when topping this delicious make-ahead casserole. Try cheddar and crumbled bacon, blue cheese with sautéed red and green peppers or Parmesan with your favorite herb blend.

3 cups 1-inch soft bread cubes
1½ cups milk
6 tablespoons unsalted butter
1 onion, diced
12 eggs, lightly beaten
Salt and pepper to taste
Topping
2 cups shredded mozzarella or Parmesan cheese
½ cup sun-dried tomatoes
½ cup breadcrumbs, lightly sautéed in 2 tablespoons butter
2 tablespoons fresh rosemary or 2 teaspoons dried

In a large mixing bowl, soak bread cubes in milk. Heat a large skillet over medium heat. Melt butter, then lightly sauté the onion until translucent, about three minutes. Add eggs and stir until lightly scrambled. Add soaked bread cubes and stir until all ingredients are combined. Season with salt and pepper, then transfer to buttered 1½ quart baking dish.

Top with cheese, sun-dried tomatoes, sautéed breadcrumbs and rosemary. Dish can be made until this point, then covered with plastic wrap and refrigerated overnight.

Preheat oven to 400 degrees. Bake until cheese is melted and golden, about 15 minutes, 30 minutes if chilled.

Serves six to eight.