I like my recipes to be short, delicious and easy.
Lately, I need things to be easy, too.
With Isaiah and Chiara’s lives getting more and more busy, it can be hard to keep up. I know I’m not alone in feeling this way. As a Mom, I always make sure my kids have what they need. I enjoy making them a home-cooked meal. It makes me happy, especially when Chiara pushes up her sleeves (so cute!) and starts cracking eggs or asks if she can set the table (well, sure!). Or when Isaiah looks in the fridge and motivates me with an idea for a new dish based on what he finds. I can hear him now, “Mommy, what if we…” (Yes, he still calls me Mommy.) This is how this dish was born.
And the best part? You can serve this dish for breakfast, brunch, lunch and dinner. How can you beat that?
6 slices gluten-free bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
2½ cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
½ cup milk
Salt and pepper
4 plum tomatoes, thinly sliced
- Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, tomatoes, 2 cups cheese and 2 tablespoons chives in the dish.
- In a medium bowl, whisk together the eggs, milk, ¼ teaspoon salt and ½ teaspoon pepper. In an even layer, pour into the dish and top with the tomato slices.
- Bake until the eggs are nearly set, about 30 minutes. Sprinkle the remaining ½ cup cheese and 1 tablespoon chives on top and bake until golden.