Fast and easy brunch, lunch, or breakfast-for-dinners are lifesavers.
Especially when they’re served in individualized portions. Cute, right?
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.
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.
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.
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.
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.
I love recipes where the cooking vessel and the eating vessel are one in the same.
Less dishes, happier me.
Pin This Recipe
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 8×4-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.
- 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.)
- 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 8×4-inch loaf pan.
- Carefully crack 2 eggs into each ramekin, taking care not to break the yolks.
- Season with salt and pepper, to taste.
- Evenly and lightly sprinkle the diced tomatoes between the two ramekins; set aside.
- In a small bowl, add the cheese, mustard, and lightly toss to combine with a fork.
- Evenly divide cheese mixture between the two ramekins, lightly smoothing the top of each with the fork.
- 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.
- Garnish and serve immediately. Eggs are best served warm and fresh.
Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 402mgSodium: 628mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 20g
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Made these this weekend for some friends visiting…. simple, very tasty, and cozy! I will definitely be making these again! I added sliced green onions with the tomato, because eggs and green onions are a match made in heaven. (I prepped the buttered ramekins, and chopped the tomato and onion before bed, then assembled in 5 minutes before tossing in the oven the next morning.) Cooking time in the small Pottery Barn ramekins was 20-25 minutes for a soft yolk. I served them with good bread (toasted) and a bowl of mixed berries. Just perfect. Thanks so much for sharing.
I love baked eggs, but I was getting tired of the way I usually prepared them. I searched for a new recipe and found this. I used country dijon and pepper jack cheese. So good! Thank you.
Thanks for the five star review and I’m glad this was a nice change for you!
Wow! This is so simple and scrummy. We didn’t have ramekins so we used a deep muffin tin and made them individually. Really recommend these. Had them on toast :D xx
Thanks for trying the recipe and glad it came out great for you! Good job improvising with a deep muffin tin!
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!
Your version sounds great & so glad you enjoyed it!
LOVE these little ramekins, Averie! And I too love when I can prep, bake and eat from the same dish. Less dishes for me and my personal assistant kitchen cleaner, the dishwasher. ;)
Girl you KNOW I’m all over this. GAH.
Tried it–big hit. Needed a quick brinner while the hubby is out of town and didn’t feel like going to the work of pancakes or French toast. Big hit! The Dijon is a great touch. This will be repeated!
Glad it was a big hit and will be repeated! And yes to something like this rather than the same ole pancakes, French toast, etc.! :)
Loving the colors here. Great photography/styling Averie! I love to make baked eggs when I have leftover tomato sauce. Topped with some parmesan cheese and fresh parsley!
Oh yeah, this recipe is screaming my name. Better go make it so it will quit screaming my name. ;)
Great recipe, Averie! I love simple breakfast recipes. Especially when they’re made in cute little bowls.
As a teenager I would sometimes make my family breakfast on weekend mornings. One day, I had the weird idea to squirt some mustard into the raw eggs before I whisked them up and scrambled them. It worked, and it became my new favorite thing ever! I loved that tangy flavor it added basic eggs. (On another note, honey is also good in there, too!) These eggs remind me of those ones I made years ago except you jazzed yours up even more so with white cheddar and baked them in ADORABLE ramekins. I must try!!
Hi we have something similar as brunch with some tomatoes or in a baked potato. I’m going to try the mustard too.
Cute ramekins! I have the same one – except I dropped it and the handle broke off. Jason managed to glue it back together but it’s just so fragile to use in photos.
Now these baked eggs – LOVE IT! They’re so easy to make so I don’t know why I don’t make them more often!
Gah!!! That’s bad. I have dropped certain things that I am still bummed about and normally mine just shatter and are beyond any state of repair!
Oh Averie, this looks so good, love serving meals in ramekins.
Your pics are so pretty!
What a tasty breakfast and perfect in those blue ramekins!
I’m all about the easy factor in the morning but it’s so important to get something filling protein for breakfast. I LOVE these. Would be perfect for a brunch served with mixed greens. Gorgeous photos too!
Thanks, Kelley! :)
Love those little blue pots & this savory breakfast. Beautiful Averie!!
The little ramekins and the props, as you know, just make everything worth while :)
Ok you make the most delicious looking food and beautiful pictures!
Hello, look at all your food/pics!! :) So pretty, always!
Delish! I am totally digging the idea of adding mustard to eggs. And your mine le creusets-adorable!
I’ve had similar dishes with baked eggs, but never with dijon before – sounds tasty! I love the bright ramekins you used, too!!
I have eggs almost every day and I’m always looking for ways to switch it up. I’ve actually never had baked eggs. Or dijon with eggs! This looks awesome and I can’t wait to try it. Pinned.
You eat eggs daily but have never baked them? Okay life-changer! So much easier b/c there’s no babysitting, flipping, etc involved! Thanks for pinning!
Beautiful Averie…always looking for meatless meals ideas.
So simple, how in the world did I not think of this. Can’t wait to try it Averie, love the addition of the mustard! Pinned. :)
Thanks for pinning, Krista!
Averie, you’re a genius with your flavor combinations! Dijon mustard (or any spicy mustard, really) is pretty much my favorite condiment ever. I’ll even dip french fries in it instead of ketchup — probably blasphemy to you who loves ketchup so much! Pairing it with white cheddar and eggs sounds delicious. And the easier a meal is, the more likely it is I’ll actually cook it!
I have been loving eggs lately and I used to do baked eggs like this a lot in Flagstaff. I think I lost my ramekins when I moved though, because I haven’t seen them since then. I love the blue LeCruesets! Jealous.
I love baked egg dishes. This is so simple and easy to make. Love that.
Love these flavors and the little ramekins are perfect to bake and serve in!
I like alone. I work days. I love easy I love eggs. Do see where I am going with this. What a perfect recipe for one person to however many ramekin dishes/guests you are serving. You are my hero today.
Glad you like it!
And here I thought I was the only one with mustard galore in their fridge! I never thought to add it to baked eggs, I can’t wait to try this! Those are probably the cutest ramekins I’ve ever seen!
I have way more than I’d like to admit in my fridge :) Variety!
Looks awesome Averie!!!
And thanks for the blondies/BHG pin :)
What a fabulous breakfast, delicious!
What a tasty and easy breakfast to whip up! It looks absolutely delicious!
Beautiful dish, Averie! Perfect for a spring brunch! Pinned, of course!
Thanks for pinning :)
I love your savory recipes Averie and these looks gorgeous! I actually own very similar mini cooking pots in purple and blue and love making eggs in them! I need to try this recipe asap – looks like the perfect non-hassle brunch! Pinned :)
Your purple and blue pots sound perfect & thanks for pinning!
Baked eggs are the best! Love how easy it is to put them together. And the dijon in this recipe must add just the right kick of flavor. Yum!!
I love eggs but haven’t tried baking them yet. Cheddar and dijon are so good together. This would be like my favorite flavors of grilled cheese but with eggs!
Baked eggs are so easy and zero babysitting, flipping, etc :)
I love baked eggs, and these look extra special with that white cheddar and dijon! What a way to wake up. :)
Dijon and eggs sounds like an AMAZING combination :)
I never think to bake eggs – other than in a whole quiche – and I even have a set of these exact ramekins in red. These eggs look and sound so delicious I will be making them this week for sure. Your photographs are so bright, appetizing and beautiful (as always!) Thanks Averie!
Thanks for the kind words about the recipe & my photos!
My husband would be in love with this. You put mustard in the title, he’s there. (He eats it on tortillas. I just roll my eyes.) Pinned!
Thanks for the pin & I am a mustard ADDICT! Your hubs & I could talk shop :)
This looks wonderful, perfect for a brunch! I love that so many different cheese options will work :)
I’m thinking something from one of those NYC bakeries you were just at for brunch :) Looked like such an awesome trip!
Oh.. the hubby would love this! I love those cute little ramekins – adorable!
You make eggs look like the prettiest things ever! and I’m loving the combo of cheddar and dijon.
P.S— I LOVE your blue ramekins….Totally want/need a few of those!
Thanks for pinning and the compliments about prettiest things :)
Love the happy spring colors in your pictures. I’ve been thinking about making baked eggs for awhile–this sounds yummy! And I’m right there with you for loving dishes that are cooked and eaten in the same dish. Love to cook and bake–cleaning up, not so much.
I’m with you on the cleanup!
Those blue ramekins are the cutest Averie! This is such a fun recipe! Pinned :)
Thanks for pinning :)
I love how you used ramekins-they make everything cuter! And these eggs look delicious!
they make everything cuter! <--- thanks and I agree :)
I’m all for a quick dinner. Those wee little pots are just the cutest. Love this recipe. Pinned!
Thanks for pinning :)
I wish I was having this for breakfast! Love the flavors here. I was literally saying yesterday that I wanted to make my own mustard, so I love that you shared that recipe link. Will be trying soon!!
Oh you HAVE to do it. When I say it literally costs a nickel worth of mustard seeds to make a jar you’d buy for $5 bucks in the grocery, not kidding! LMK how it goes!
Yum! I was just about to make my typical everyday scrambled eggs but I think you just changed my mind. These looks delicious =)
Well that’s pretty awesome then :) thanks for saying that!
I was just given fresh eggs on Friday so they were on my lunch radar today! I’m out of fresh tomatoes, but I can improvise with some sundried, chewy romas that aren’t packed in oil. This looks easy, delicious and quick. Perfect for the start of the week!
Fresh eggs? So jealz! Gosh enjoy them! And leave it to you to plan to make something 6 hours after I post it. You are the BEST, Paula :) Enjoy & have a great week! And sundrieds would be great or any random veg. People don’t tend to love broccoli, cauli, peas, etc. as much as tomatoes and for photos, tomatoes look better, but any veg will work :)
How can eggs be so flippin’ adorbs Averie?! I love these photos…so bright and cheerful…I could definitely face plant into one of those little pots right now! Pinned
Thanks for pinning and saying they’re adorbs & that you like the photos! It’s hard to make eggs look, you know, special :)
Can I have this for breakfast? I am seriously asking myself this as I type. Gorgeous Averie!
You are too nice! Have a great week sweetie!
Why does everything taste better in ramekins? Totally irresistible!
These eggs would totally get a day started on the right foot…
Adorable ramekins and/or mini food ALWAYS tastes better! :)