Baked Grapefruit

Inns and Recipes

"Eggs Dijon Casserole"

Recipe from "Cranberry Manor Bed and Breakfast"

A great egg dish for vegetarians.  The light cream with Dijon mustard makes this dish fluffy and tasty.   We serve ours with Baked Tomatoes.  The baked tomatoes compliment the eggs nicely.

Great breakfast when we have in vegetarians. Easy to make.  A side of baked tomatoes compliment this dish wonderfully.   

Prep Time: 15 minutes

Cook Time: About 2 Hours or until center is firm.

Resting Time: 10 Minutes

Serves: 10


30 Eggs

1 Bag of Kraft Shredded Cheddar Cheese

3 Tablespoons Butter

3 Cups Light Cream

3 – 4 Tablespoons Dijon Mustard

1 Teaspoon Salt


Preheat oven to 350 degrees.  

Grease 11x 17 glass dish with Crisco or Cooking Spray.  Add cheddar cheese to glass dish covering the bottom evenly with chedder cheese.  Thinly slice butter and drop across top of cheese.

In a large mixing bowl add eggs and beat. Pour eggs over cheese and butter. 

In a separate measuring bowl mix light cream, salt and and Dijon Mustard. Drizzle mixture back and forth over dish with egg evenly.

Bake at 350 for about 2 hours or until firm in middle.  I use a kitchen digital thermometer to check for doneness in the middle.  Should read 165 degrees.  If top beings to brown on top you can cover loosely with foil till casserole is done.  Watch that the bottom doesn’t burn.

Pull from oven and sprinkle with some finely shredded cheddar or parmesan cheese. Allow to cool for a few minutes.

Slice and serve.  

We serve with a side of our baked tomatoes.