Cheesy Chicken and Egg Bake with Pickles and Tomato

1Preheat your oven to 180°C (350°F).

2In a skillet over medium heat, add a splash of oil and sauté the chopped onion (1) and minced garlic (2 cloves) until they are translucent and fragrant, about 3-4 minutes.

3Add the diced chicken breast to the skillet and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Remove from heat and let it cool slightly.

4In a large mixing bowl, whisk together the eggs (4), mayonnaise (½ cup), mustard (2 tablespoons), and ketchup (2 tablespoons) until well combined.

5Stir in the cooked chicken mixture, chopped pickles (¼ cup), diced tomato (1), pizza cheese (1 cup), and cheddar cheese (1 cup). Mix until everything is evenly coated.

6Pour the mixture into a greased baking dish, spreading it out evenly.

7Bake in the preheated oven for 25-30 minutes, or until the top is golden and the eggs (4) are set.

8Remove from the oven and let it cool for a few minutes before slicing and serving.