Gluten-Free Zucchini and Prosciutto Breakfast Strata

Ingredients

• 6 slices Gluten-Free Bread
• 1 medium Zucchini
• 4 ounces Prosciutto
• 1 cup Gruyère Cheese
• 6 large Eggs
• 1 1/2 cups Milk
• 1/2 cup Heavy Cream
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat oven to 350°F (175°C). Grease a baking dish.
2. 2Cut gluten-free bread into cubes. Slice zucchini thinly. Chop prosciutto. Shred Gruyère cheese.
3. 3Layer gluten-free bread cubes, zucchini slices, prosciutto, and Gruyère cheese in the baking dish.
4. 4In a large bowl, whisk eggs, milk, heavy cream, Dijon mustard, salt, and pepper.
5. 5Pour the egg mixture over the bread and vegetable mixture.
6. 6Gently press down to ensure the gluten-free bread is submerged.
7. 7Bake in the preheated oven for 35-40 minutes, or until set and golden brown. Let cool for 10 minutes before slicing.

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