2 tbsp (30 ml) Olive oil, divided
1 Small onion, finely diced
2 Cloves garlic, minced
⅓ cup (80 ml) Sun-dried tomatoes in oil, drained and chopped
Salt and pepper
1 loaf Dempster’s Bakery Gluten Zero™ White Bread, cubed
1 ½ cups (375 ml) Milk
1 tbsp (15 ml) Ready prepared pesto
½ tsp (2 ml) Italian seasoning
1 ½ cups (375 ml) Grated Mozzarella cheese, divided
¾ cup (175 ml) Freshly grated Parmesan cheese, divided
Pinch red chili flakes (optional)
2 tsp (10 ml) Chopped fresh parsley (optional)
1 cup (250 ml) Maple Leaf® Natural Selections® Pepperoni Slices, cut into strips
Preheat oven to 350°F (180°C). Grease muffin tins or line with paper liners.
Heat 1 tbsp (15 ml) olive oil in a small skillet over medium. Add onions and garlic. Sauté for 5-6 minutes or until tender. Stir in tomatoes and continue to cook for 2-3 minutes. Season with salt and pepper. Remove from heat and transfer to a large mixing bowl. Add bread cubes.
Whisk together eggs, milk, pesto, Italian seasoning, 1-cup (250 ml) Mozzarella cheese, ½ cup (125 ml) Parmesan cheese, chili flakes and parsley if using. Pour over the bread cubes. Add pepperoni and stir to combine. Fill muffin tins with the mixture. Sprinkle the remaining cheese over each muffin; drizzle with remaining olive oil and bake in preheated oven for 20 minutes or until golden brown and set.