Here in rural Hawaii, many of our neighbors own chickens. When they’re laying (the chickens, I mean), we have access to really fresh, delicious eggs–and a lot of them.
Here’s a quick way to turn a dozen eggs into a tasty meal. If you’re watching your carbs, this is a great, keto-friendly dish. If you’re limiting your fat intake, this is probably not the recipe for you.
Preheat oven to 350.
1 dozen eggs
1 pound shredded cheese (cheddar or Swiss style)
1.5 cups heavy cream
2 tsp onion powder
1 tsp garlic salt
(Optional) 1/2 cup to 1 cup of whatever leftover cooked meat or vegetables you have in the fridge that might taste good. Chopped Spam, for example.
Mix everything together (I use a KitchenAid mixer) and pour into an oiled or parchment-lined lasagna pan. Sprinkle Parmesan cheese on top. Bake about an hour and fifteen minutes. Or if you’re using combination microwave/convection, half an hour at 325.