Marissa Kay & Jamie Klein's Egg Casserole

Last weekend I came across a unique dish that I'd honestly never quite seen or tasted before....EGG CASSEROLE! Although I don't think that egg casserole is its formal name, if it looks like one and tastes like one... well you all know how the saying goes.

In any case, I came across this AMAZING egg dish that I just had to share with all of you. And I enjoyed it so much that I will be submitting it for an Eggland's Best recipe contest. Ironically, the recipe has been passed through a few people making it difficult for me to state the recipe's exact origin. But per the recipe's maker, here goes:

• Originally created by Courtney Bloom


• Brought to NYC by Marissa Kay


• Jamie Klein's version with bacon

Clearly this recipe has been adjusted time and time again, just as a good cook will normally would. But for the most recent version, I present Jamie Klein's Egg Casserole Recipe:

INGREDIENTS

• 1 8-12 oz package bacon, or turkey bacon
• 9 eggs (or 12 egg whites)
• 2 boxes of frozen chopped spinach, thawed and drained
• 24 oz cottage cheese (don’t use less than 1%)
• 4 cups Monterey jack and cheddar cheese
• 1 ½ sticks butter melted
• ½ cup flour
• Salt and pepper (to taste)

PREPARATION

• Chop and cook bacon or turkey bacon in an un-greased sautee pan until cooked (not crispy)
• Mix all ingredients, including bacon in a mixing bowl
• Transfer mixed ingredients to a greased (with Pam) 9x13 dish and bake at 350 for an hour
• Then serve in its tray and devour!