White Cheddar and Dijon Baked Eggs

Fast and easy brunch, lunch, or breakfast-for-dinners are lifesavers.

Especially when they’re served in individualized portions. Cute, right?

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

This dish is as easy as they come. Two eggs in each portion, a few diced tomatoes, and topped with a white cheddar cheese and Dijon mustard mixture before baking for 10 to 15 minutes.

So few ingredients and so simple, but full of flavor. It’s amazing what a little Dijon mustard and some tangy white cheddar can do for eggs.

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

Or try it with spicy, hot, sweet mustard, or your favorite. I adore mustard and have at least 9 half-opened jars at all times. But it’s mindlessly easy and costs literally about 7 cents to make your own homemade mustard. Easiest DIY project ever.

If you don’t have white cheddar, use what you have on hand or another favorite cheese like mozzarella, Fontina, Monterey Jack, pepper Jack, or gouda.

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

I used these small Le Creuset ramekins but if you don’t have something similar, try an 8×4-inch loaf pan. I haven’t tried it, but I’m fairly certain it will be a workable swap.

Keep your eyes open for small oven-safe ramekins at places like Bed Bath & Beyond, Target, or TJ Maxx for about two bucks each. They’re handy to have around and as much as I’d love to collect LeCreuset in every size and color, it’s not exactly practical. Marshall’s to the rescue.

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

In my oven and with my ramekins, 10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks, and 18 minutes results in yolks you’d find in a hard-boiled egg.

Bake until your eggs are done to your liking. All ovens, ramekins, cheese used, and preferences vary, and so will baking times.

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

The eggs are comforting and will make you feel warm and cozy inside.

Serve them with toast on homemade bread and a small salad for lunch or brinner. Or serve with French toast or pancakes for breakfast.

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

I love recipes where the cooking vessel and the eating vessel are one in the same.

Less dishes, happier me.

White Cheddar and Dijon Baked Eggs - Fast & easy comfort food that's ready in 15 minutes! The Dijon & cheese just jazz these eggs right up!

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White Cheddar and Dijon Baked Eggs

Fast and easy brunch, lunch, or breakfast-for-dinners are lifesavers. So few ingredients and so simple, but full of flavor. Dijon mustard and tangy white cheddar really jazz up eggs, or try your favorite mustard and cheese. I used two small ramekins but if you don't have something similar, try an 8x4-inch loaf pan. In my oven and with my ramekins, baking for 10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks, and 18 minutes results in yolks you'd find in a hard-boiled egg. Bake until your eggs are done to your liking. All ovens, ramekins, type of cheese used, and preferences vary, and so will baking times. Serve with a toast or salad for lunch or brinner, or with French toast or pancakes for breakfast. Cozy, comforting, and almost no dishes.

Yield: serves 2

Prep Time: 3 minutes

Cook Time: about 10 to 15 minutes

Total Time: about 20 minutes

Ingredients:

4 large eggs
salt and pepper, to taste
half of one small/medium tomato, diced small (I used half of an unpeeled Roma)
about 1/2 heaping cup grated white cheddar cheese, measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc.)
2 teaspoons dijon mustard (or your favorite yellow, hot, spicy, etc. mustard)
parsley, optional for garnishing (or basil, thyme, etc.)

Directions:

  1. Preheat oven to 350F. Spray 2 small ramekins with cooking spray or lightly grease them with butter. If you don't have small ramekins, use an 8x4-inch loaf pan.
  2. Carefully crack 2 eggs into each ramekin, taking care not to break the yolks.
  3. Season with salt and pepper, to taste.
  4. Evenly and lightly sprinkle the diced tomatoes between the two ramekins; set aside.
  5. In a small bowl, add the cheese, mustard, and lightly toss to combine with a fork.
  6. Evenly divide cheese mixture between the two ramekins, lightly smoothing the top of each with the fork.
  7. Place ramekins on a baking sheet and bake for 10 to 15 minutes, or until eggs are cooked to desired level. In my oven and with my ramekins, 10 minutes results in very runny yolks, 15 minutes results in firmer and set yolks, and 18 minutes results in yolks you'd find in a hard-boiled egg. Bake until your eggs are done to your liking. All ovens, ramekins, type of cheese used, and preferences vary, and so will baking times.
  8. Garnish and serve immediately. Eggs are best served warm and fresh.

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81 Responses to “White Cheddar and Dijon Baked Eggs”

  1. #
    51
    Jelisa Jeffery — April 12, 2014 at 8:28 am

    I’ve had this pinned on my breakfast board for a while and just went looking through it for something to make today, and decided on these! Made them with mozzarella and kumato tomatoes, they were delicious!

    Reply

    • Averie Sunshine replied: — April 12th, 2014 at 9:05 am

      Your version sounds great & so glad you enjoyed it!

      Reply

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