This is an easy baked eggs recipe from my Grandpa Douglas' mother, Marguerite. We made this the other day and it was fabulous! This would be a 6 out of 5 if possible to rate it that.


Recipe Summary

10 mins
20 mins
30 mins
1 8x8-inch pan


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.

  • Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.

  • Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.

  • Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.

  • Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

Cook's Note:

If you want the eggs well done, bake them for 35 minutes.

Nutrition Facts

242 calories; protein 14.3g; carbohydrates 2.6g; fat 19.4g; cholesterol 225.8mg; sodium 446.5mg. Full Nutrition

Reviews (4)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
delicious and easy Read More
Rating: 5 stars
We really enjoyed this, thought it was very tasty. There are just the two of us, too, I used individual ramekins, adjusting the recipe accordingly. Worked well, be sure to watch bake time, it will be much less. Read More
Rating: 5 stars
These are very good. I did not have dry mustard so I used good Dijon mustard. Since I made it for two, about 1/2 tsp should be enough. Reduce the salt since good Dijon is a bit salty on its own already. For any meal time of this day, this fits the bill! Will absolutely make it again! Read More
Rating: 4 stars
Tthis is absolutely delicious! I knocked a star off because the amount of salt listed is too much. I only used a 1/2 tsp, and it was still fairly salty. Next time, I'll leave the salt out entirely and add it to taste after baking. The bake time of 20 minutes was perfect for runny yolks, but I went to 25 minutes for a slightly firmer yolk, as is my preference. I recommend a good sharp cheddar--as that adds a ton of flavor--and some chopped parsley added at the end doesn't hurt either. This was so easy to make, nice and cheesy, and a perfect breakfast alongside some toast and tomatoes! I will definitely be making this frequently! Thank you! Read More