This recipe came to me in a dream, a really glutenous dream.
IDGAF Lobster Breakfast Casserole Recipe:
1 Large Lobster Tail, steamed, diced
1 cup Asparagus, diced
½ red onion, minced
½ cup spinach, diced
3/4 lb prosciutto, sliced, diced
½ cup sharp cheddar cheese, grated
1/3 cup milk
Salt & FGBP to taste
1 8oz Loaf of Italian Bread
Preheat oven to 325 degrees. Slice bread into 1/4 inch thick slices, poke hole in slice to our eggs in. Line bottom of 9×12 inch baking dish with bread, not overlapping slices.
Take all ingredients except eggs, milk and cheese, then begin filling the holes you made in the bread with these ingredients.
In bowl, with fork, mix eggs with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/3 cup milk. Pour egg mixture over bread, then grate cheese over it.
Cover baking dish with foil and bake 25 minutes or until eggs are set but still moist.
Then broil for minute, take out over, let rest 2 minutes. Serve and enjoy.