Hatch Green Chile and Tomato Casserole

• 4– 5 large pieces of gluten free bread crusts or about 2 cups cubed (I used whole grain gluten free)
• 2–3 whole medium hatch green chiles diced (roasted ) or 1.5 cups diced green chiles.
• 2 medium plum tomatoes, sliced thin
• 1–2 tbsp olive oil
• 6 – 8 large eggs (the more you use the thicker the casserole)
• 1.5 cup almond milk (or milk of choice)
• 1 tsp favorite seasoning mix (I used adobe mix which includes garlic, onion, oregano, sea salt, chili pepper, and black pepper)
• 1 tbsp chopped cilantro (or basil works too)
• 2 oz sliced cheese (mozzarella, provolone, or cheddar cheese work well. Non dairy cheese may be substituted)
• optional — 1 cup diced cooked sausage or chicken.
• salt/pepper to taste