Egg and Collard Casserole

The eggs and greens come from my backyard. I have eight laying hens and a raised bed garden where I grow all our greens year-round. I live near Tulsa, Oklahoma, in the Southern Midwest of North America. Most of the ingredients I use in my recipes will come from local farms, my backyard, our farmer's market, and hunting.

For garnish, I added some cilantro from our winter garden.

This is my recipe. I often have leftovers or a bunch of stuff from the garden, and I make up the recipe on the spot. Sometimes the dish turns out or needs a slight tweak the next time around. Or sometimes, I make a complete disaster. I eat my mistakes, and my husband does too; bless his heart.

I baked the casserole for 40 minutes, at 350 degrees.

I cut the bacon into one-inch pieces and cooked it until crispy around the edges. I added my cut collards. I added my stems first and cooked over medium heat until tender; I then added the leaves and cooked with a lid over the pot until wilted. Set aside or prep the rest of your ingredients while bacon and greens are cooking.

My hen's eggs, I have white bramahs, sex links, and three bantam's, 3 of the little hens' eggs make one large egg. Thoroughly beat 1/2 cup of sour cream into your eggs. Add seasoning of your choice. I added 1/2 teaspoon of salt and some black pepper.

Dice half of a medium-sized onion.

Mix bacon, wilted collards, and onions in a casserole dish until ingredients are thoroughly integrated.

Pour egg mixture over your collard, bacon, and onions. I didn't stir. Top with your favorite cheeses. I used mozzarella cheese.

I topped the cheese with salsa from our summer harvest of peppers and tomatoes. This salsa is spicy. I used a lot of jalapeno peppers and some sweet green peppers. I added more mozzarella on top of the salsa.

I chopped up cilantro for garnish. My husband loves cilantro! My cilantro is still growing in our winter garden. It's one of the easiest garden plants to grow.

Preheat oven to 350 degrees

One cup is eight ounces. You can add as much bacon or any meat you want. I like to use bacon as a seasoning. Bacon is salty, so I reduced the salt added to the recipe. My husband doesn't like a lot of salt. He loves using a sweet and sour sauce with this dish.

Ingredients