An ooey, gooey baked brunch dish.
Tbsp extra-virgin olive oil
cups leftover roasted vegetables, such as potatoes, carrots, parsnips and onions
cups leftover cheeses, cut into pieces, such as Brie, Parmesan, and/or Gruyere
lb(s) Canadian bacon or Black Forest ham, chopped
cup chopped scallions
eggs, at room temperature
cups milk, at room temperature
tsp kosher salt
tsp crushed red pepper flakes
Preheat the oven to 350ºF. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.