- 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
Chop the onion and mushrooms. Place them on a skillet or pot, and let them simmer until the onions become golden.
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.
Let it cool before serving.
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.