White Cheddar and Dijon Baked Eggs
There’s something incredibly comforting about a baked egg dish, especially when it’s infused with the tangy zest of Dijon mustard and the creamy richness of white cheddar cheese. This White Cheddar and Dijon Baked Eggs recipe is not only easy to prepare but also brings together flavors that dance on your palate, making it the perfect choice for breakfast, brunch, or even a cozy dinner. Whether you’re entertaining guests or simply treating yourself to a delicious meal, these baked eggs are sure to impress.
What Makes This Recipe Special
What sets these White Cheddar and Dijon Baked Eggs apart is the harmonious blend of ingredients that elevate the humble egg to new heights. The creamy white cheddar melts beautifully, creating a luscious texture that pairs perfectly with the slight kick from the Dijon mustard. Adding diced tomatoes gives a fresh burst of flavor, while the sprinkle of fresh herbs ties everything together. It’s a dish that feels indulgent yet remains simple enough for any home cook to master.
Shopping List
- 4 large eggs
- Salt and pepper, to taste
- 1/2 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.)
Gear Checklist
- Oven-safe ramekins or a baking dish – for baking the eggs.
- Mixing bowl – to combine the ingredients.
- Whisk or fork – for beating the eggs.
- Measuring cups and spoons – for accurate ingredient measurements.
- Spatula or spoon – for mixing and serving.
White Cheddar and Dijon Baked Eggs: How It’s Done
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). This step ensures that your baked eggs cook evenly and develop a beautiful golden color.
Step 2: Prepare the Ramekins
Lightly grease your ramekins or baking dish with cooking spray or a small amount of olive oil. This will help prevent the eggs from sticking and make for an easier cleanup.
Step 3: Whisk the Eggs
In a mixing bowl, crack the 4 large eggs and add a pinch of salt and pepper to taste. Using a whisk or fork, beat the eggs until the yolks and whites are fully combined and slightly frothy.
Step 4: Add the Mustard
Stir in the 2 teaspoons of Dijon mustard into the beaten eggs, mixing until well combined. The mustard not only adds flavor but also helps to create a creamy texture.
Step 5: Incorporate the Cheese and Tomatoes
Gently fold in the diced tomatoes and about 1/2 heaping cup of grated white cheddar cheese into the egg mixture. Ensure that the ingredients are evenly distributed.
Step 6: Fill the Ramekins
Pour the egg mixture into the prepared ramekins, filling them about three-quarters full. This allows room for the eggs to puff up while baking.
Step 7: Bake
Place the ramekins in the preheated oven and bake for 15-20 minutes or until the eggs are set and the tops are lightly golden. Keep an eye on them towards the end of the baking time to avoid overcooking.
Step 8: Garnish and Serve
Once out of the oven, allow the baked eggs to cool for a minute. Garnish with freshly chopped parsley or your choice of herbs for an added touch of freshness. Serve immediately and enjoy!
Dietary Swaps & Alternatives
- Cheese: If you prefer a different flavor, try using mozzarella, Fontina, or a spicy pepper Jack.
- Mustard: Swap Dijon for yellow mustard, spicy brown mustard, or even a chipotle-flavored mustard for a smoky kick.
- Vegetables: Feel free to add other diced vegetables, such as bell peppers, spinach, or onions, for extra nutrition.
- Herbs: Experiment with different herbs like thyme or basil to customize the dish to your taste.
Insider Tips
- For an extra creamy texture, consider adding a splash of cream or milk to the egg mixture.
- Don’t skip the step of greasing the ramekins; it makes a big difference in how easily the eggs release.
- Serve these baked eggs with crusty bread for dipping – it’s a delightful combination!
- Leftover baked eggs can be reheated, but they’re best enjoyed fresh out of the oven.
Leftovers & Meal Prep
These White Cheddar and Dijon Baked Eggs can be stored in the refrigerator for up to 2 days. To reheat, simply place the ramekins in the microwave for about 30-60 seconds until warmed through. For meal prep, you can prepare the egg mixture ahead of time and store it in the fridge, then assemble and bake just before serving.
Popular Questions
Can I make this recipe dairy-free?
Yes! You can substitute the cheese with a dairy-free cheese alternative and use plant-based milk in place of regular milk if desired.
How do I know when the baked eggs are done?
The eggs are done when they are set and no longer jiggly in the center. They should also be lightly golden on top. A toothpick inserted into the center should come out clean.
Can I double this recipe?
Absolutely! Just make sure to use a larger baking dish if you’re making a bigger batch, and adjust the baking time as needed.
What can I serve with these baked eggs?
These baked eggs pair wonderfully with a side salad, avocado toast, or even crispy bacon or sausage for a heartier meal.
Serve with These
See You at the Table
This White Cheddar and Dijon Baked Eggs recipe is a delightful way to savor the simple pleasures of breakfast or brunch. With its creamy, cheesy goodness and the unique flavor profile of Dijon mustard, it’s bound to become a favorite in your household. So gather your ingredients, preheat that oven, and get ready to indulge in a dish that is as delicious as it is easy to prepare. Enjoy every bite, and remember, the best meals are those shared with friends and family. Happy cooking!
White Cheddar and Dijon Baked Eggs
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Lightly grease your ramekins or baking dish with cooking spray or olive oil.
- In a mixing bowl, crack the 4 large eggs and add a pinch of salt and pepper. Beat until slightly frothy.
- Stir in the 2 teaspoons of Dijon mustard into the beaten eggs until well combined.
- Gently fold in the diced tomatoes and grated white cheddar cheese into the egg mixture.
- Pour the egg mixture into the prepared ramekins, filling them about three-quarters full.
- Place the ramekins in the preheated oven and bake for 15-20 minutes until the eggs are set and lightly golden.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- For an extra creamy texture, add a splash of cream or milk to the egg mixture.
- Grease the ramekins well to ensure easy release of the baked eggs.
- Serve with crusty bread for delightful dipping.
- Leftover baked eggs can be reheated in the microwave for 30-60 seconds.
