Ingredients
3-4 pieces gluten free bread, torn into small pieces (enough to fill muffin tins almost to top)
1 cup shredded cheddar cheese
8 eggs
1 cup unsweetened almond milk
2 teaspoons ground mustard
1 teaspoon ground pepper (or more or less to taste)
dried Parsley
Instructions
1. Preheat oven to 400 degrees F. Grease muffins tins well.
2. Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin.
3. Sprinkle cheese evenly in each tin.
4. Whisk together eggs, milk, ground mustard, and pepper.
5. Pour egg mixture evenly in each muffin tin.
6. Sprinkle a little dried Parsley on the top of each one.
7. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.