As stated this recipe is very forgiving. I used it to get rid of a good chunk of charcuterie leftovers from a party. I omitted the salt, mustard and sauce to account for my unique fillings.
I used 1/4 cup of diced salami and half the diced cheese was a mustard cheddar. Which took care of those flavors rather nicely. To make up for the rest of the fillings I used some frozen green beans well wrung.
I also made up for a shortage of milk using 1/2 cup oat milk.
I cooked some in muffin tins and the rest in a loaf pan. Also due to the delicacy of my shredded hard cheese for the top I added it when it seemed like the dish was 10 min from being done (use a knife test as you would for egg muffins ) that gave me the perfect crispy golden brown topping I was looking for.
The consistency is very good. I will definitely use this whenever I have a surplus of stale bread and cheese.
