I had about three leftover onion rolls from lamb burger nite last week and although they were not fuzzy, they were definitely past prime. So I cubed them up and mixed them with three eggs whisked with some milk.
I added some chopped sundried tomatoes and pickled jalapeños. Sprinkled the top with some cheese and some knobs of butter and popped the whole pot into a 350 oven for about 45 minutes.
Comforting and satisfying, we enjoyed it with a simple green salad. Great for breakfast too!