Egg and Mushroom Casserole


  • 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.

Enjoy 🙂


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!


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

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s