A bag of beautiful sun-dried tomatoes, a gift from my friend Mary, inspired several dishes in my kitchen recently, including this baked egg casserole with Italian cheeses and fresh herbs from my garden. Egg casseroles make ideal breakfast, brunch or light supper entrées. You can whip them up in minutes, they serve a lot of people, and they adapt to almost any flavor profile, so you can raid the pantry or use up leftover chicken, pasta or cooked vegetables. Add green chiles and cumin, for a Mexican flair, or soy sauce and scallions, to put an egg foo yung spin on this recipe. I love the classic combination of tomato with basil and thyme, both of which are still prolific in my herb garden.