Sour Cream & Chives Egg Bake



Gillum House Bed & Breakfast

Prep time10 minutes
Recipe TypesBreakfast Vegetarian eggs


There is no real recipe for this as it is however many you want and how many you are cooking for.


12 eggs
  sour cream
  shredded cheddar cheese


I usually will use at least 6 to 8 egg whites throwing away the yolks if making this low-cholesterol plus 6 whole eggs. Cut some chives from your herb garden (sorry, this is not a measured recipe - it is a Granny's handful of this and a pinch of that), whatever you thing is enough (if using chopped chives from the grocery, I think a scant tablespoon would be plenty) and snip them with a scissors into the eggs. Take a whisk and scoop a whisk full of sour cream. Whisk it all together. Here is where you get creative. Add some grated Romano and/or grated Parmesan plus the about 1/3 cup of shredded mild cheddar cheese. Whisk it all together. Spray an 8 x 8 glass pan (or use a 2-quart casserolle dish pretty enough to put on the table) with non-stick spray. Add egg mixture. Bake in a pre-heated oven @ about 350 degrees (whatever the temp is for the English muffin bread) for 25 to 30 minutes or until the center of the eggs is fairly firm. Cut into 6 pieces and serve with small serving spatulas or plated (if plated it will serve 6) and garnish with sprigs of parsley. I use chive flowers if they are in bloom.

I put this in the oven WITH the English muffin bread and both are done at just about the same time. If the eggs need a bit more time, put the loaves of bread on the table and  by the time that is finished, the eggs should be ready.

You can use chopped basil (5 ot 6 fresh leaves) or chopped oregano (a couple sprigs of fresh) in place of the chives. If using dried herbs, no more than a teaspoon. I have actually used mint - about 5 or 6 mint leaves is plenty.


This is one of those dishes that allow for a creative chef or what the heck is available today breakfasts as you can use whatever herbs or cheeses you want to. Do not add milk or cream. The sour cream takes care of everything.

As a To-Go, use 8 to 10 eggs and bake in an 8 x 8 pan. Bake the English muffin bread or a cornbread in another 8 x 8 pan. When done, layer the bread and remove top. Put bottom of bread on top of egg bake (still in pan) and invert onto a sheet of foil. Put top of bread on top and cut into 6 pieces and wrap each piece in waxed paper (so they can nuke it later - foil cannot be nuked). This is excellent with whichever bread is used. Add fruit and yogurt and a to-go cup of coffee and you have a wonderful to-go breakfast.


I even put tomatoes in. Yummmmmmmmmmmm!


This is a winner.   Have used it a few times now.  Thanks Gillum House.

gillumhouse's picture

Glad you liked it. I have used tarragon (does not need much), basil, oregano, and mint.


This was very tasty.  I baked it in an oval Fiestaware single serving ramekin and it puffed up really high.   I could experiment with different herbs in the future.

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