Preheat oven to 375F. Place cubed hamburger buns on a rimmed baking sheet and toast lightly in the oven for 8-10 min., watch carefully. Remove to a large bowl.

Spray a 9 x 13" baking dish with cooking spray and set aside.

In a large skillet heat oil over medium-high heat. Saute onion, garlic, green pepper, and mushrooms for 1 min.

Add in oregano, basil, thyme, salt, and pepper to taste. Continue to saute until the veggies are tender.

Toss the veggies with the bread and add the provolone. Adjust seasoning with salt and pepper.

In a small bowl whisk the eggs with the milk. Pour over the bread mixture and fold to incorporate. Pour into the prepared dish.

Sprinkle the top with Parmesan and bake for 35-45 min. or until browned on top and the pudding has set. You may need to foil in the last 10 min. if it is browning too quickly.

Remove from oven and let sit for a minute or two to cool slightly. Top with tomatoes and parsley. Cut into squares to serve.