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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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!
Thanks Jenn!
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! :)
Great idea!
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!