Oh, holy cow you guys. I think I might be allergic to dairy (cue sarcastic half-hearted woo’s). I currently am working on eating dairy-free and egg-free (already an allergen I just didn’t take it as seriously as I should’ve) for the next four weeks to test the waters, and we’ve been gluten-free for a couple years now. When thinking of going dairy-free it sounded really daunting, not gonna lie.
This recipe gives you a delicious combination of a quiche and breakfast sandwich all baked into one, and EVERY bite is like that. The cheese creates little puddles of goodness throughout the loaf and if you reheat a slice in an oven, toaster oven, or air fryer, the whole outside becomes a toasty cheesy shell and it’s ah-mazing. However, that is not the end to this beautiful piece of art, it also tastes freshly baked when reheated, like c’mon, how much better can this bread be??