Absurdly Indulgent Breakfast Casserole

I swear, no one but me likes this, pretty sure it’s because they’re all better at self-preservation.  But I’m allowing this slow death through heart disease, so I LOVE it.

FAT Eggs

2 TBLS flour

1 tsp baking powder

1 tsp salt

1 tsp black pepper

6 eggs

1 Pint (yes, that’s two cups) heavy cream

8 oz shredded sharp cheddar cheese, or, frankly, more

lots and lots of chopped scallions, like half a cup of the green part or quarter cup of green and scant quarter cup of the white part

greased 9 or 10 inch casserole dish (or equivalent, like 7 X 11 inch); and, preheat oven to 350 degrees

In large bowl whisk together dry ingredients, and add one egg, then the second egg.  It will be thick and ugly, but blend well, and add another and another egg as seems smooth to do so.  When all eggs are incorporated, add the heavy cream slowly.  When all is smooth, pour into your prepared dish.  Cover with cheese.  Cover that with scallions.  Place in oven, and, depending on the dimensions of the dish, bake for 30-50 minutes.  You’ll know when it’s done– it smells amazing, and the edges are browned, but also the middle is jiggly but set.  Let cool for at least 15 minutes before cutting.  Serves 6.  Or 4.  Or, over the course of a couple days, if I’m honest, one.