Broccoli And Carrot Cheese Bake

• 2 cups thinly sliced fresh carrots
• 2 cups fresh broccoli florets
• 3 large eggs
• 2 cups 2% milk
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
• 6 cups cubed egg bread

1. Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.
2. Preheat oven to 325u0b0. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.
3. Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

carrots, fresh broccoli florets, eggs, milk, butter, salt, ground nutmeg, pepper, gruyere, egg bread

Taken from www.tasteofhome.com/recipes/broccoli-and-carrot-cheese-bake/ (may not work)