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.
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 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.
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
- 8 cups of chopped collards.
- 6 eggs
- 2 cups of shredded cheese
- 1/2 cup of salsa
- 1/2 cup of sour cream
- 8 slices of bacon
- 1/2 medium onion
- Choose your seasonings
- 1/2 American sized teaspoon of salt
A link to My Blog
I think one of the most fun things about having so many foods so close at hand is being able to try different recipes! In those little experiments with food, they don't always work, but the idea is to take a chance! I personally don't like salty foods, I feel that the taste is not so nice that way. Everything looks delicious!
I've read too much salt isn't good for us, but I love salty food. I remember reading women crave salt more than men do; I can't remember why. The dish turned out and was tasty. I'm getting recipes ready for my keto diet. I start after a three-day fast on the first of the year. I usually serve Dishes like this with some carbs, rice, potatoes, or some grain product. Today I made another meal from the casserole using a recipe for saltine cracker dough. The dish was a thumbs up from my husband. I'll post the recipe tomorrow.
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Food like harvesting from own firm and cooking is always a great thing, you made it superbly and taste the best with your family.
Thank you, I made something else from this casserole for tonight's dinner. I will post the recipe tomorrow.
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