Ingredients
2 cups thinly sliced fresh carrots2 cups fresh broccoli florets3 large eggs2 cups 2% milk1/4 cup butter, melted1/2 teaspoon salt1/4 teaspoon ground nutmeg1/4 teaspoon pepper1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided6 cups cubed egg bread
Preparation
Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.
Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.
Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
