Post image for Over night egg casserole

Over night egg casserole

March 22, 2010

in Breakfast and Brunch, Recipes, Vegetarian

6:45 pm Saturday night. I turn to my husband and ask “didn’t we invite K and C for brunch tomorrow morning”? “yes, what of it “? answers he,  seeing no reason to fret over the fact that we  indeed invited people to share our table tomorrow morning, our humble abode is in a complete disarray, and a quick survey of customary morning fare reveals an alarming lack of everything. No fruits, no sausages, not enough eggs and but 4 wrinkled potatoes. I did what every logical being would do in my place. I panicked. Dashing towards the car I realized that I am already too late. The grocery store had been closed for over an hour. I was left with convenience stores, three in number, that usually cater to those seeking cigarettes, pop and gum. Not exactly my ideal menu. But ahead I went. The first store supplied the essential eggs and milk. The second offered fruits and potatoes, all worth their weight in gold. I winced at the bill and headed home, a simple menu forming in my head. A plate of fresh fruits, raisin bread and a quickie over night egg casserole. Pleased with my  resourcefulness, I realize that I could even sleep in. No wait, that was before the kids. But you, you can totally do brunch AND sleep in late.

This over night egg casserole is moist, cheesy and buttery. No fuss. You need this recipe.

Over Night Egg Casserole

Ingredients:

9 large eggs
3 egg whites
1/4 cup melted butter
1 package (500 ml) cottage cheese
1 cup grated cheddar cheese
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1 tsp dry dill
1 large (800 ml) can diced tomatoes, drained and rinsed

Preparation:

In a large bowl, beat eggs and egg whites with a wire whisk. Add the rest of the ingredients and mix well. Pour in an oven proof casserole dish (I use a rectangular 2.8 L Pyrex) and cook immediately in a 350F (180C) oven  for an hour or cover and refrigerate overnight or until an hour before serving.

Egg casserole in pan

Yields 12 pieces.

Egg casserole from above

Print this entry

{ 1 comment… read it below or add one }

vincent March 26, 2010 at 3:13 pm

Hello,

We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

Best regards,

Vincent
petitchef.com

Leave a Comment

Previous post:

Next post: