Janie Lipscomb, owner of Fairfield Place, created this dish which in my opinion it is the ultimate omelette casserole. What makes it even more special in addition to the great taste, is the fact that one may consume their vegetables, meat and dairy all in one dish. Save this casserole for a holiday when the house is full of guests, because it definitely feeds a crowd. Feel free to cut the recipe in half.
- 18 eggs
- 3 (10-ounce) packages frozen chopped spinach
- 12 strips bacon, cooked and drained
- 1 cup cubed ham
- 1/4 pound butter, halved
- 1/2 cup minced onions
- 1 cup flour
- 4 cups milk
- 1 cup heavy whipping cream
- Salt and black pepper to taste
- Creole seasoning to taste
- 1/2 cup canned fried onion rings, crushed
- 1 cup grated Monterey Jack cheese
Butter a 9" x 13" baking dish and set aside. Cook spinach according to package directions, drain completely and chop once more. In a large sauté pan, melt 2 of the butter over medium-high heat. Pan-fry ham for 3-4 minutes, remove and set aside. In the same skillet, add onions and sauté 2-3 minutes or until wilted. Add flour a little at a time and, using a wire whisk, stir constantly until white roux is achieved (see roux techniques). Add milk, one cup at a time, stirring into the roux mixture. Bring to a low boil and continue stirring until mixture is smooth. Remove from heat and gently fold in the chopped spinach. Season to taste using salt, pepper and Creole seasoning. Keep warm. In a large sauté pan, melt remaining butter over medium-high heat. In a large mixing bowl, whisk eggs with whipping cream and season lightly using salt and pepper. Pour mixture into sauté pan and soft scramble the eggs until lightly set. Do not overcook. Spread 2 of the eggs in the bottom of the baking dish. Layer alternately with 2 of the ham, bacon and spinach mixture. Repeat with remaining layers and then top with onion rings and Monterey Jack cheese. This casserole MUST be covered and refrigerated overnight prior to baking and may also be frozen for later. When ready to cook, preheat oven to 275 degrees F and bake, uncovered, for 1 hour.