1 cup evaporated milk (or 1/2 cup whole milk powder in 1 cup water)
1 teaspoon gluten-free chicken stock powder
1 to 2 cups grated cheese
bite-sized pieces of gluten-free waffles (see recipe) to fill bottom of 9 x 13 inch (23 x 33 cm) pan
sliced mushrooms, ham or bacon pieces, mustard, seasoning as desired
Whisk eggs, milk, and seasonings together. Combine with other ingredients except the waffles. Pour over waffles and allow to soak in for one hour or overnight while in the fridge. Bake at about 180C (350F) until done. Takes about 50 minutes in a conventional oven or 1/2 hour using fan bake.