Why, yes, I do have a minor obsession with egg casseroles lately…but this may just be my most favorite yet. Just trust me.
Short and sweet (and savory!) today…
3 Bone-in Pork Chops
1 t Sea Salt
1 t Black Pepper
1 t Dried Rosemary
1 Medium Onion, sliced
3 Granny Smith Apples, sliced thin
2 t Cinnamon
2 t Dried Rosemary
Sprinkle the pork chops with salt, pepper, and rosemary and bake at 350 degrees for 25 minutes and allow to cool enough to handle.
Either chop or shred the chops by hand into small chunks (you can use pulled pork, too, but you want the fatty bits).
In a 15 x 10 x 2 inch greased baking dish, layer the sliced onions onto the bottom, then top with shredded pork. Crown it all with a thick layer of sliced apples.
Beat the eggs with the cinnamon and rosemary and add salt and pepper to taste. Pour the beaten eggs over the casserole, making sure to get some egg on all the apples.
Bake the casserole for 45-50 minutes at 375 degrees, or until firm. Allow to rest 10 minutes before serving.