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Trim and halve the Brussels sprouts, then give them a quick rinse under cold water. Gather your eggs, sour cream, cheese, and seasonings.
Boil the Brussels sprouts in salted water for about 5-7 minutes, until they’re just tender. Drain them and set aside.
In a bowl, whisk together the eggs, sour cream, grated cheese, and season with salt and pepper. This creates the creamy base of the casserole.
Layer the boiled Brussels sprouts into a casserole dish, pour the creamy mixture over them, and top with more grated cheese. Bake at 375°Fahrenheit (190°Celsius) for about 20-25 minutes or until golden and bubbly.