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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Beautiful Averie…always looking for meatless meals ideas.
Thanks, Lisa!
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. :)