Wednesday, February 23, 2011

Sarah's Egg Casserole for Big Breakfasts

This was one of the very first recipes that a sweet girlfriend and neighbor gave me as a young bride.
It's the kind of recipe you don't need to read ever again once you've made it.  It's so simple your left brain could make it, as mine has a few times.
The ingredients can be anything you have on hand, or think would be good to throw in;  bacon, ham, cheese, chile, tomato, spinach, onion, turnips.
Hah! Gotcha.
Anyway, the basic recipe is:
1 dozen eggs
1 large (24oz) container of cottage cheese. (1 egg per every 2 oz. cottage cheese)
And whatever you think would be good.  In my case, this was chile and Monterrey Jack Cheese.  Cooked sausage is a very good addition, as well.
(Note: I'm making a half-sized recipe here)
1. Grease an oven-proof dish.
2. Turn the oven on to 325°.
3 Whisk the eggs.
4. Add the cottage cheese, mixing thoroughly.
5. Add your own "embellishments." (Or don't.)
6. Pour it into the dish.
7. Bake at 325° for 45-50 minutes. (Or, keep refrigerated until morning, as I did, and cook it then.)
8. Cut in squares to serve.

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