Leftover Chili & Cornbread Breakfast Casserole

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

2 tablespoons butter divided

1 large sweet onion peeled and sliced ⅜" - ¼" thick

3 cups leftover cornbread to 4 cups; sliced, cubed or crumbled (see Notes)

1½ cups leftover thick chili or stew to 3 cups

1½ cups grated cheese to 2 cups (see Notes)

8 whole eggs to 10 eggs

Directions at thegoodheartedwoman.com

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