Eggs for one is easy. You poach, scramble, fry, hard boil, soft boil, or make an omelet. Whatever suits you. Eggs for two is the same. Even eggs for four, although the poaching might get a little tricky and you might feel like a buffet cook at a bad hotel with the omelets. Eggs for eight really necessitates a frittata, a Mediterranean style one or a frittata made with grits, or perhaps onions that have been cooked long and slow. But more than eight people means you need to start thinking egg casserole.
We attended a New Year’s Day brunch with a group of my favorite people. Five couples with kids, all of whom had celebrated New Year’s Even in some way or another. In other words, we needed plenty of eggs and the cheesy grits that our hosts make and make so very well. I have made a savory bread pudding for this gathering before but with the grits and biscuits and muffins, I thought something without bread added it to it would be a better option.
Epicurious had plenty egg casseroles but most of them had giant huge tremendous amounts of cheese. One notable recipe had 8 cups, that is two pounds, of cheese for four eggs. I’m sorry. That is a cheese casserole, not an egg casserole.
The one I eventually decided on is not exactly spa food but there are some vegetables and herbs and much of the cheese is actually cottage cheese. Because we were a large group, I tripled this recipe and split it between two large dishes. As it baked and I could smell the mingling of the scallions, cheese, and dill, I realized that I had made a very good choice and the taste proved me right. We ate a full one and a half which was a lot of egg casserole. I even sacrificed some of the stomach room I had reserved for cheesy grits and filled it with egg casserole. The next time you are making eggs for a group, this is a surefire hit, but you can also enjoy it on a much smaller scale by making the recipe as written and not tripling it.
One more note. I know some of you are new here so I thought I would put this out there. I cook a lot of food and a large percentage of that food never sees this blog. Sometimes it is because I just can’t get a decent photo (there is a gorgeous Beet Tart that I made four times in a month and just can’t seem to get my photography ducks in a row). Sometimes it is because the food is not blog worthy. In other words, I don’t put up every single thing I cook – only the things that I really like or think you would really like. Occasionally, I will talk about something that didn’t work but I really do that to air out my frustration or to demonstrate that, although I have been cooking for almost 20 years and have made somewhat of a career out of it, I can make mistakes just as easily as a newbie. All this to say, I’m not just telling you about egg casserole because it was something I made. It’s good.
¾ tsp. kosher salt
½ tsp. pepper
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 16-ounce container cottage cheese
1 bunch green onions, chopped
1 cup packed grated sharp cheddar cheese
¼ cup all purpose flour
3 tablespoons chopped fresh dill
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Beat eggs, salt and pepper to blend in large bowl. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish.
Bake casserole until center is firm and top is golden, about 45 minutes. Give the dish a shake, the center should not wobble. Allow to cool 10 minutes, then serve. This dish can sit and be served at room temperature.