8 large croissants, torn into bite-size pieces
2 cups grated Monterey Jack or Swiss cheese, divided
1 (10 ounce) package frozen spinach, thawed and squeezed dry
8 large eggs
2 cups milk
Hot sauce, to taste
Worcestershire sauce, to taste
1 teaspoon chopped fresh herbs, such as basil, rosemary, sage, marjoram, etc.

Preheat oven to 350° F. Layer croissant pieces in a lightly greased 9x13-inch baking pan. Sprinkle with 1 cup of cheese. Top with spinach. Beat eggs, milk, remaining 1 cup of cheese, hot sauce, Worcestershire and herbs; pour over ingredients in baking pan.

Cover pan loosely with foil sprayed with non-stick cooking spray and bake for 20 minutes. Remove foil and rotate pan for more even baking. Bake for 20-30 minutes more (check occasionally and cover with foil if top is browning too quickly), until a knife inserted in center comes out clean. Remove from oven and let stand for 5 minutes. Slice into 8 pieces and serve.

Total preparation time: 20 minutes
Serves: 8