Bread: I used 1 loaf of two-day old peasant bread, crust and all. It was stale but still soft, and I didn’t take any further steps to dry it out (toast in oven, slice and dry out over night, etc). It weighed just under 13 oz. If you are using an artisan bread with a thick crust, I suggest removing it. Ingredients: Use whatever you have no hand. Everything I used here (with the exception of the herbs and garlic scapes) got shredded in the food processor with the shredder attachment. I used one 8-oz block of Cabot cheddar cheese, which I halved lengthwise and sent down the shredder shoot as well. Some sort of breakfast meat — sausage, bacon, ham, pancetta — would be an excellent addition here.
- 10 eggs
- 2 1/2 cups whole milk (2% would probably be fine, too)
- 2 teaspoons kosher salt
- 1 zucchini
- 1 summer squash
- 1 very small head broccoli
- 8 oz. cheddar or gruyère
- 13 oz. bread (see notes above)
- herbs (parsley, basil, cilantro)
- garlic scapes (if you have them)
- Preheat oven to 350ºF. In a large bowl, whisk eggs, milk and salt together. Set aside.
- Using the shredder attachment of the food processor, slice up the zucchini, squash, and broccoli. Send any cheese in block form down the shoot as well.
- Cut the bread into 1/2-inch cubes. Add to the bowl of eggs. Add the vegetables to the bowl as well. Finely chop the garlic scapes and herbs. Add to the bowl and toss everything together.
- Butter a 9×13-inch baking dish. Pour egg mixture into pan. Cover with foil. Bake for 20 minutes. Remove foil and continue baking for 40 to 50 minutes longer. Let rest 10 minutes before serving.