White Cheddar and Dijon Baked Eggs

I doubt you’re going to believe me, but I don’t really like eggs. I like them hard-boiled around Easter but I won’t voluntarily make them throughout the year. I like deviled eggs, but I prefer for my aunt to make them since I just don’t have the patience. And even then, I only want them at holidays.

Dippy eggs are okay on occasion, but since I don’t eat bread anymore, they’re kind of pointless. A fried egg with a slightly wet center is okay sometimes. Scrambled eggs are a no-go, always.

However, baked eggs; they are a completely different story. For some reason they just taste different to me and I like them so much better. My favorite breakfast is the prosciutto egg cups. Now that I’ve cut back on grain and carbs and all that good stuff, there aren’t a lot of filling breakfast options out there that don’t include eggs.

I was starting to get bored of the prosciutto egg cups, and while I do love them, I had ate them for something like 4 weeks in a row and needed a bit of a change. I was browsing through my Pinterest to see if there were any recipes I could adapt to a more Paleo variety and I found these.

White Cheddar and Dijon Baked Eggs
Source: Averie Cooks
Servings: 4
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    • cooking spray
    • 8 large eggs 
    • 1 small roma tomato, diced
    • 1 cup shredded white cheddar cheese
    • 1 tbsp. Dijon mustard
    • salt and pepper, to taste
    • fresh parsley, roughly chopped

1. Preheat the oven to 350. Spray 4 small ramekins (4 oz. is good) with cooking spray.
2. Crack two eggs into each ramekin. Divide the diced tomato between the ramekins.
3. Mix the cheese and mustard together in a small bowl with a fork. Divide the mixture between the ramekins.
4. Bake for 15-18 minutes or until eggs reach your desired cooking level. On average, 15 minutes is a runny yolk, 16-17 minutes is soft boiled and 18-19 minutes is hard boiled.
5. Remove from the oven and garnish with parsley. Season to taste with salt and pepper.

*To serve later: spray a muffin pan with cooking spray and bake the eggs in there. Bake for 13-15 minutes. Let cool, then refrigerate. To reheat: microwave for 1 minute. Depending on your oven and microwave you’ll either have a soft-boiled or hard-boiled egg.*

I don’t like my eggs to be too runny so I went with 16 minutes for the ones I made in ramekins. For the ones I made in a muffin pan to take to work each morning, I baked those for 14 minutes. They were still runny then, but after microwaving them they reached the soft-boiled variety. 

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