Introduction: Egg Cassarole

These egg bakes are great for breakfast. You may prepare everything the night before, even the 3 layers (meat, cheese & spinach). Next morning just break eggs and make the mixture. Combine everything in just 5 minutes and pop in the oven. I love doing them as party appetisers, bite size pieces and easy to serve.

Step 1: Ingredients

Ingredients:

Eggs: 8-9 (depends on the size of baking dish)

Salami/ham/other meat chunks – 250g

Shredded Mozzarella – 150g

Cotta Cheese – 120g

Canned Spinach – 100g (well drained)

Salt – 3/4 tea Spoon or to taste

Black Pepper Powder – 1 Tea Spoon

Mixed Herb – 1 Tea Spoon or to taste

Butter – For greasing

Step 2: Prepare the Baking Dish

Take a baking dish and rub generous amount of butter on all the sides and bottom, you may use cooking spray if you wish. This will help us cutting the baked casserole as well as washing the dish later.

Step 3: Egg Mixture

Crack eggs in a bowl. To that add salt, black pepper powder and mixed herbs. Give a good stir. The amount of all these 3 ingredients could vary on one’s own preference as some people might like less or more salt; someone might not like to use black pepper powder and so on. Add cottage cheese and give a stir again. Set the bowl aside.

Step 4: Casserole Layers

Now, let’s take the baking dish which we rubbed before with butter. Put meat at the bottom, this is the first layer. Spread it all over the bottom of the dish. After that, put shredded Mozzarella and spread it, this is the second layer. Then add spinach. You may use your hands to spread them nicely. After that add egg mixture and gently level it.

Step 5: Baking

Bake the Casserole in 375 degree pre- heated oven for 20-25 minutes. After baking, let it cool down in the dish for 15 minutes. If you try to cut pieces before that, it might break. After 15 minutes, gently cut slices and serve.

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Bio: Hi friends, I am Bubli. I love cooking and I am always experimenting with recipes I have a YouTube Channel for recipe sharing named 'Bubli ... More »
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