If you keep backyard chickens, you’re probably swimming in eggs right now and could use a recipe that calls for a lot of eggs. I made this delicious {and SUPER easy} casserole for dinner a few months ago, and plan to make it again for dinner tonight because the refrigerator overflowing with eggs.
The best part about this recipe, is that it not only calls for 18 eggs, but you can pretty much toss any sort of extra vegetables you have on hand into the mixture {I’ve even made it with bacon and sausage bits in it before} and it truly is a meal in itself. There’s no need for any extra fanfare or side dishes.
This recipe, it’s a keeper! I hope you enjoy it as much as we do.
Ingredients
18 Eggs {Yes, you read that right, 18 eggs}
1 1/2 cups Monterrey Jack cheese, shredded
1 cup milk {I used 2%}
1 cup cottage cheese
1 cup spinach leaves, chopped and packed into measuring cup
1 cup tomatoes, chopped
1/2 cup unsalted butter, melted
1/2 onion, minced
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
a dash of hot sauce {optional}
Directions
Preheat oven to 350 degrees.
Combine all the ingredients in a large mixing bowl and the pour into a greased 13″ x 9″ baking dish. Bake, uncovered for 50 – 60 minutes or until the center is set. Cool sightly. Serve warm.
Jennifer says
Does the raw spinach not cause extra liquid when it cooks down? I’m guessing it either doesn’t or it evaporates, but I want to make sure as this looks amazing and I love that it isn’t filled with meat.
Mavis Butterfield says
If you look at the last photo, you can see there is a teeny tiny amount of liquid in the pan.
Lissa says
easy to briefly sautéed the tomatoes and spinach before adding to the egg mixture. Avoid the liquid
Carrie says
Looks like a jumbo crustless quiche! My 6 girls have been laying up a storm lately. Even my 4 and 5 year old hens are laying a few eggs a week!
Patricia says
I’ll take the edges please Yummy.
Mrs. C. says
YESSSSSSSS! I needed this! Thank you!
Martine says
Can you freeze this for eating later? Also, when you put sausage etc in it, do you use cooked leftovers or are the ones you used raw? Can you leave the spinach out if you don’t have it, will that affect the liquid content? Sorry to ask so many questions but it looks delicious and I’d like to try it. Thanks x
Jen says
Martine—typically meats in quiches are cooked ahead of time. Freezing egg dishes works, but when it thaws it might be a bit weepy (my experience), especially if there’s a fair amount of water content like this recipe.
Leaving the spinach out should be fine. I wouldn’t be concerned about the slightly lower liquid content at all. It’s only a cup of spinach for 18 eggs and a bunch of other things. So no biggie.
Richelle says
Do you think the recipe would work if it’s halved or quartered? I really don’t need an 18 egg amount of anything. Lol
Mavis Butterfield says
Yes! 🙂
Gale says
Looks like a good recipe to use leftover smoked/bbq meat. Maybe add taco seasoning to change it up.
Suzanne Shaw says
Oh my gosh – MUST TRY THIS! That photo of the slice on the plate is absolutely stunning. YUM!
Kate says
You mentioned that the fridge is overflowing with eggs…but you don’t need to put them in there. Once they’ve been refrigerated they have to stay that way until you use them.
BUT, if you’re squiring the eggs straight from the chickens, you can just wash them and leave them in a container on the counter. They’ll stay good for a while. Officially I think this’s 7-10 days, but we’ve been good for up to two weeks.
Save that fridge space!
Cheers,
KAte
Paige says
I grew up with eggs that were NEVER refrigerated. We just kept them in a basket on an enclosed back porch.