Dijon Eggs

At the Inn we have recipes for a LOT of egg casseroles. But truthfully, this recipe is my favorite and has the capability to be the most diverse breakfast.
We add spinach, asparagus, peppers, tomatoes, etc. You name it.
We are in Ithaca and are just two blocks from the world famous Moosewood Restaurant which was one of the first vegetarian restaurants in the country. Based on the close proximity of The Moosewood and the number of guests we have who ARE vegetarian, we don’t mix meat with our main dishes. But you certainly could.
We serve this with either roasted potatoes or a small salad with vinaigrette and always homemade toast or English Muffins.

Serves 6


1 cup half and half
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons Dijon Mustard
3/4 cup sour cream
2 cups cheddar cheese, shredded
6 eggs
Vegetables of choice

Preheat oven to 375.
Mix half and half; salt; pepper; mustard and sour cream.
Spray a 9×13 baking dish with non-stick spray.
Spread the cheese in the bottom of the dish.
Pour half of the ingredients over the cheese.
Add the beaten eggs.
Add any vegetables that you choose.
Pour the remaining mixture over the vegetables.
Bake for approximately 35 minutes or until the knife comes out clean.

The William Henry Inn
Lynnette Scofield
Bed and Breakfast Foodie

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