Satya's blog - Baked egg casserole

Today I made a baked egg casserole based on recipes I found on the internet. We need this sort of thing for the every-two-months team meetings.

From the other recipes, I found that a ratio of about 1 cup milk to 5 eggs works, and that's the basic idea of baking eggs. That the quantity I used, which feeds 2 or 3, but you can multiply that for more people.

You need cheese. Sliced or shredded will do. I used kraft cheese slices, torn into strips. A baking pan large enough to hold all the ingredients to a depth of about 2 inches is required. I used one that's about 5 by 9 by 2.5. Inches, because this is cooking. If it were chemistry I'd be using more precise quantities in SI units.

You can throw in whatever else you have. I used 2 slices of turkey (torn into small pieces), a pile of green peas, and a veggie burger patty (again, torn into pieces). Cook all this stuff separately before starting anything else. This is the "filling".

Spray pan with cooking spray (or butter, whatever it takes to keep stuff from sticking).

Add about half the cheese, maybe enough to cover about three-quarters of the bottom surface, if you're using slices. Pour in the filling, and put another layer of cheese. If using shredded cheese, sprinkle it in about the same quantity (estimate! this is cooking, not chemistry -- the difference being the precision of measurement, and you can eat the result if done right).

Now mix the eggs with the milk (or vice-versa) and blend. We're looking for uniformity more than anything else. Pour into the pan.

Put pan on baking sheet (I used aluminium foil). Don't bother covering, or cover it if you prefer. I don't know what that does. Bake at 300F for about 1 and a quarter hour (cooking times vary with oven and size of the pan). Make sure it's solidified. Cool it a little, and eat.