1/4to 1 spicy pepper of your choice, very finely diced (Scotch bonnet shown here)
2cupsfresh baby spinach
6large eggs from happy hens
1cupnon dairy milk(I use unsweetened almond milk)
1 1/4cupshredded cheese or Daiya shreds, divided (Daiya used in photos)
Instructions
Cube gluten-free bread of your choice and place on a baking sheet overnight to dry out.
In the morning, preheat the oven to 400 degrees. Place four 1-cup ramekins on a silpat or parchment lined baking sheet. Set aside.
In a large skillet, heat oil over medium heat. Saute onion until transparent, add peppers and garlic and cook until just soft. Add in baby spinach and cook until spinach has wilted. Remove from heat.
In a large mixing bowl, combine eggs milk and 3/4 cup of shredded cheese.
Divide the bread cubes evenly between each of the ramekins. (#1 in photo.)
Top each ramekin with 1/4 of the vegetable mixture. (#2 in photo.)
Slowly ladle egg, milk and cheese mixture over the top. (#3 in photo.)
Top with remaining 1/2 cup of shredded cheese. (#4 in photo.)
Bake at 400 degrees for 20-25 minutes, until top is just set, with a little jiggle. Allow to set for 5 minutes before serving.