Egg, Vegetable and Biobio Gouda Breakfast Casseroles | Biobio

Ingredients

• 2 casseroles or ramekins of 5 inches in diameter
• Olive oil
• 15 ml (1 tbsp.) olive oil
• 500 ml (2 cups) whites of leek, sliced into thin rounds
• 2 garlic cloves, finely chopped
• 30 ml (2 tbsp.) sour cream
• 125 ml (½ cup) Biobio Gouda cheese, grated
• 10 cherry tomatoes
• 1 green onion, chopped
• 4 eggs at room temperature
• Salt and pepper to taste