1. Generously oil a large baking dish and layer the torn bread all over to cover it completely. Set the dish aside.
2. In a large mixing bowl, whisk together the eggs, egg whites and milk. Add the garlic salt, onion powder and red pepper flakes. Slowly stir in the mozzarella cheese, 1/4 cup of the sun dried tomatoes, olives and the minced garlic.
3. Pour the egg and cheese mixture into the baking dish. Sprinkle your cheese of choice, remaining sun dried tomatoes, rosemary and basil evenly over the top.
4. Bake in the oven for approximately 30 minutes, or until golden on top and firm in the middle.
5. Remove from the oven and allow to cool slightly. Serve immediately or allow to cool completely.
Notes
This tastes amazing refrigerated and eaten cold. I haven't frozen it, but as it's texture is similar to a quiche, pre portioning it would work well.