Egg and Mushroom Casserole

Ingredients 

  • 10 hard boiled eggs
  • 1 bundle of chives
  • 16 oz of mushrooms (425 g)
  • 1 onion
  • 5 Tbsp of your favorite yellow cheese
  • 2 raw eggs
  • 4 Tbsp of sour cream
  • 4 Tbsp of mayo
  • Salt and pepper

Directions 

Chop the onion and mushrooms. Place them on a skillet or pot, and let them simmer until the onions become golden.

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Chop the eggs and chives. Place everything in a large bowl and mix well.

Pour it into a casserole dish.

Bake at 390 F (200 C) for one hour.

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Let it cool before serving.

Thoughts  

This casserole is perfect for breakfast as it is mainly eggs. I enjoy eating it on toast or taking with me for lunch. It tastes best once cooled. If you are not a fan of mushrooms, you can leave them out, but their flavor is not very strong.

Enjoy 🙂

 

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4 Comments Add yours

  1. I like how that recipe uses hard boiled eggs and raw eggs. It’s a lovely concept and a tasty looking final product.

    Liked by 2 people

    1. Thanks, it tastes fantastic!

      Liked by 1 person

  2. Jessi says:

    This sounds so delicious. Looking forward to making this one!

    Like

    1. Let me know how you like it! I love this casserole

      Liked by 1 person

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