A delightful baked egg dish with a creamy and cheesy flavor, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Sprinkle the shredded cheddar cheese evenly in the bottom of a 9x9 inch baking dish.
Use freshly shredded cheese for better melting.
Dot the cheese layer with small pieces of butter.
Distribute the butter evenly for consistent flavor.
In a mixing bowl, whisk together the cream, Dijon mustard, salt, and pepper until well combined.
Whisk thoroughly to ensure the mustard is fully incorporated.
Pour half of the cream mixture over the cheese layer.
Pour slowly to avoid displacing the cheese.
Crack the eggs over the cheese and cream mixture, spacing them evenly.
Crack the eggs gently to keep the yolks intact.
Pour the remaining cream mixture over the eggs.
Ensure the cream mixture covers the eggs evenly.
Bake in the preheated oven for 25 minutes, or until the eggs are set and the top is golden.
Check the casserole a few minutes before the end to avoid overcooking.
Serve the casserole immediately while warm.
Garnish with fresh herbs like parsley for a pop of color.
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