Ingredients:
4 to 5 large pieces bread crusts, chopped into cubes (about 2 cups)
1 1/2 cups diced green chiles or 2 to 3 whole medium roasted hatch green chiles diced
2 medium tomatoes sliced thin
2 tbsp. olive oil
6 to 8 large eggs (the more you use, the thicker the casserole)
1 cup almond milk (or milk of your choice)
1 tsp. mixed herbs (ground chili pepper, oregano, sea salt, etc.)
1 tbsp. chopped cilantro
1 clove garlic, minced
2 ounces provolone cheese
Directions:
1. Preheat oven to 350 f. Spray a large casserole dish with cooking oil or non-stick spray.
2. Line bottom of dish with bread crusts.
3. Layer the diced green chiles on top of bread, layer tomatoes over green chiles, layer cheese over tomatoes. Top with half of the chopped cilantro.
4. Drizzle 1 to 2 tbsp. olive oil evenly over the layers.
5. In another bowl, combine eggs, milk and herbs. Additional salt and pepper to taste. Whisk or beat until smooth.
6. Pour batter over the casserole dish. Add any additional veggies or cheese you’d like on top.
7. Bake for 35 to 45 minutes (check at 30 minutes for doneness).
8. Remove and plate. Garnish with remaining cilantro.