Egg and Potato Cassarole:
I just threw this cassarole together in a flash. I pre-cooked the potatoes (and asparagus) a la Dan with some fresh rosemary and a clove of garlic. I chopped up a chipotle pepper and threw it in for some heat. The following morning, eight eggs, some Dijon mustard and a cup of half-and-half went in. I embedded a couple slice of ripped stale bread in a baking pan and poured the egg/potato mixture over the top. I sprinkled crumbled queso fresca on top and baked it for 45 minutes at 350. And that's that.