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.
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White Cheddar and Dijon Baked Eggs
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.)
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Pinned!
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! :)