I created this recipe last summer when I was asked to feed 240 people for lunch at a retreat in early October, 2018. I made it several times for the family trying to perfect both the texture, the price per serving and flavor. I wanted an egg bake with some structure and a bit of crunchy crust that would give some contrast to the typical softer egg casserole texture. Adding a layer of Cheese on top as well as incorporating some in the crust helped to achieve the contrast I was looking for. Success. A filling yet frugal casserole that can feed a crowd!