Veggie Strata, gluten-free & dairy-free
gluten-free bread cubes
, dried overnight
(or healthy oil of your choice)
small green pepper
small red pepper
to 1 spicy pepper of your choice
, very finely diced (Scotch bonnet shown here)
fresh baby spinach
large eggs from happy hens
non dairy milk
(I use unsweetened almond milk)
shredded cheese or Daiya shreds
, divided (Daiya used in photos)
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.