Egg Casserole

Egg Casserole

Casserole Meat:

1 lb. Ground Meat (we use Turkey or Beef)

1 t. Salt

1/8 t. Pepper

1 t. Thyme

1 t. Sage

1 t. Coriander

Put the meat in a frying pan with a very small amount of oil or butter. Add the spices and salt; then cook until meat is done. You may need to add a little more of a spice so taste it and see.

Casserole:

18 Eggs

8 oz. Cheese, (Cheddar, Pepper Jack, Swiss, etc.) grated

5 lb Potatoes (about 10 medium)

Casserole Meat

1 t. Salt

Garlic and Pepper

Peel potatoes, cut into little cubs. Put in a pot, cover with water and boil until they are tender but not mushy (it can take less than 5 minutes once boiling, so watch them). Whip the eggs, add the cheese, meat, potatoes, salt, and shake in the pepper and garlic. Pour into a 10x14" pan and bake a 350° F. for about 30 to 45 minutes. Serve.