Egg Waffle Bake

May 2012
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6 eggs

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.