As I said in an earlier post, we are allergic to milk at our house, but not eggs, and eggs are a yummy staple that everyone likes. I haven't tried this recipe before, but it sounds good... so here we go:
This recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg. Of course, it is edited by me to make it milk and gluten free
Recipe and Freezing Instructions:
6 gluten free bread slices, cut into cubes (we like Glutino Harvest Corn)
2 cups dairy free shredded cheese
1 cup cooked cubed ham
1/4 cup chopped green bell pepper
1/2 cup finely chopped onion
6 eggs
3 cups original almond milk (not vanilla)
Mix bread, cheese, ham, bell pepper, and onion; spread in a 13x9x2 baking dish treated with non-stick spray. Whip eggs and milk together and pour over top. Cover with foil and freeze.
Cooking day instructions:
Thaw. Preheat oven to 350 degrees. Bake uncovered for 45 minutes. Makes 8-10 servings.
Price: $9 for 4 meals for our family of 5
The Verdict on a scale of 1-10: I give this a 4 because my kids liked it but I didn't like it at all. It was too mushy and when we had it for leftovers it was even mushier (is that a word?!). The middle wasn't cooked and the edges were burning. I think it would be a lot better to put in a few different smaller pans and it would be a lot better.
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