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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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.
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!
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.
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.