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 “? he answers , seeing no reason to fret over the fact that we have invited people to share our table tomorrow morning, our humble abode is in 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 has 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
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
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.
Yields 12 pieces.