My recipe names sometimes come from comments that people make about the recipe.
In this case, I told my husband this egg casserole was going to be a blog recipe and he needed to “judge” it. His response was, “It’s good!” I told him his critique was insufficient and that he needed to be as critical of my cooking as he is of his own cooking. He elaborated his original statement by saying, “It’s REALLY good!” Hence the name.
I originally created this recipe this winter when I was low on groceries and the only thing I had in the frig was eggs, cottage cheese, and some veggies. It turns out be a great meal for pregnancy because it’s high protein and low carb- just what I need!
The whole recipe has almost 100 grams of protein, so divided by 4 servings, that’s 25 grams per serving!
The veggies and meat can be omitted or substituted with anything you like, making this a versatile use-what-you-got recipe!
“Really Good” Egg Casserole
2 green onions, chopped (white and green part)
1 cup ground beef sausage (recipe here)
1/4 cup sundried tomatoes
A couple kale leaves torn into small pieces
2/3 cup cottage cheese
3/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder or 1 garlic clove minced
1/2 cup shredded cheese
Preheat oven to 400.
In a 6x8 or 8x8 glass plan, layer the veggies and meat evenly.
Mix the eggs, cottage cheese, salt, pepper, and garlic. Pour over the veggies and meat. Top with shredded cheese.
Bake for about 25 minutes. Remove when the cheese is golden brown around the edges of the pan but the center is still soft to the touch. It may seem underbaked, but it will firm up as it cools.