Egg Casserole That Cooks Itself Overnight — No Frills, Just Flavor

Late Night Drunken Brainstorm

I was up past midnight, staring at the fridge, thinking about breakfast. Not because I was hungry, but because I couldn’t sleep. Then I saw the eggs, a stray cheese slice, and some wilted spinach. Normally, bullshit recipes flood my brain, but this time, I just needed something that didn’t mess around.

I don’t want fancy. I want simple, reliable. Something that says, hey, I got your back tomorrow morning, no matter how wrecked you feel now. I love how, late at night, the kitchen smells like warm eggs and sharp cheese—kinda comforting, kinda rebellious. All you need is a little patience, a few odds and ends, and a dish that practically makes itself. No fuss, no fuss, just nourishment that actually tastes like real food—not some painstaking masterpiece.

Late Night Drunken Brainstorm

This dish consists of a quick scramble of eggs with melted cheese and wilted spinach, cooked in a skillet until just set. The final dish has a soft, slightly creamy texture with pockets of melted cheese and wilted greens, served hot straight from the pan.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 large eggs beaten
• 1 slice cheese stray cheese slice, shredded or torn
• 1/2 cup wilting spinach roughly chopped
• 1 tablespoon butter for cooking
• to taste salt
• to taste pepper

Equipment

• Frying pan or skillet
• Spatula
• Cutting board
• Knife

Method

 

1. Use a knife and cutting board to roughly chop the spinach into small pieces. Set aside.
   1/2 cup wilting spinach
2. Crack two large eggs into a bowl and beat with a fork or whisk until fully combined and slightly frothy.
   2 large eggs
3. Heat the frying pan over medium-low heat and add the butter, allowing it to melt and foam slightly, coating the pan evenly.
   1 tablespoon butter
4. Pour the beaten eggs into the pan, gently swirling to distribute evenly. Cook without stirring until the edges begin to set and you see a slight puff in the center, about 1-2 minutes.
5. Add the wilted spinach and shredded cheese evenly across the eggs. Continue cooking until the eggs are mostly set but still slightly runny on top, approximately 1-2 minutes. Season with salt and pepper as desired.
   1/2 cup wilting spinach, 1 slice cheese, to taste salt, to taste pepper
6. Gently fold the mixture or slide it onto a plate to finish cooking and serve immediately while still moist and warm.

It’s funny how a casserole can be so straightforward but still feel like some secret weapon. Maybe I’m just craving something honest, no pretenses. Anyway, this one’s staying on my roster. Because sometimes, you don’t want perfect, you want easy and satisfying. And maybe, just maybe, you’ll know exactly what I mean.