spuds
bacon or ham
brussels sprouts
milk
eggs
cheese
Directions:

Preheat oven to 200 degrees Celsius. Fry the bacon (or not if you’re using ham). Cut spuds into thin-ish slices. Cut Brussels into quarters.

Whisk milk and eggs together in a bowl (I used about 4 cups of milk and 6 eggs, but like I said, it depends on the quantity you’re making).

Grate cheese. Put a layer of sliced spuds in the bottom of the dish, then dump in Brussels, bacon or ham and top with another layer of spuds. Pour milk-egg mix over the whole lot, top with grated cheese.

Put in oven and bake for about 50 minutes.

Season with pepper.

Obviously this can be modified in countless ways, for example leeks or cauliflower instead of brussels might be nice, and maybe adding a few cumin seeds …

You can’t go much wrong with quantities concerning the milk-egg mixture – it turns out perfectly and it will always set!

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

I made this last night – my own creation. There are no quantities, just go by the size of the dish you have. It needs to be an ovenproof dish.

This tastes great cold – and I’m going to have the rest for lunch today!