Ingredients
Scale
- 6 large eggs
- 2 cups diced vegetables (bell peppers, onions, spinach, etc.)
- 1 cup gluten-free bread, cubed
- 1 cup milk (dairy or non-dairy)
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Olive oil or butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or butter.
- In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
- Add the diced vegetables and cubed gluten-free bread to the egg mixture and stir to combine.
- Pour the mixture into the greased baking dish. If using, sprinkle the top with shredded cheese.
- Bake in the preheated oven for 30-35 minutes or until set and lightly golden on top.
- Let cool for a few minutes before cutting into squares and serving.
Notes
Use day-old gluten-free bread for best texture. Chop vegetables uniformly for balanced bites. Store leftovers in an airtight container in the refrigerator for 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 200mg