If you’re craving a brunch that’s fresh, flavorful, and far from boring, this Baked Feta Eggs Recipe hits the spot. It’s a savory dish that blends juicy tomatoes, tangy feta cheese, bright vegetables, and perfectly baked eggs into a one-dish breakfast or lunch worth making again and again. With simple steps and wholesome ingredients, it’s a Mediterranean-style favorite you’ll love serving to family or guests.
Why This Baked Feta Eggs Recipe Works
This dish is easy enough for weekday mornings yet impressive enough for weekend brunch. It brings together balanced protein, veggies, and rich feta for a satisfying meal that’s both hearty and healthy. Because it’s baked in one pan or in individual ramekins, cleanup is a breeze too.
Ingredients You’ll Need
- Cherry or grape tomatoes – burst-sweet and juicy
- Red bell pepper – for color and sweetness
- Red onion and minced garlic – flavor base
- Feta cheese – creamy and tangy
- Baby spinach – fresh green boost
- Olive oil and dried oregano, thyme, red pepper flakes, salt, pepper – seasoning
- Fresh herbs like basil or chives – optional topping
- Large eggs – to set the dish
Step-by-Step Instructions
- Prep your oven – heat to around 400°F.
- Arrange veggies and feta in a baking dish or distribute among ramekins; drizzle with olive oil.
- Season with herbs and spices for that Mediterranean flavor.
- Bake the base for roughly 25 minutes so the veggies soften and flavors deepen.
- Add spinach and create wells for the eggs.
- Crack in your eggs and return to the oven about 10 more minutes until whites are set and yolks reach your preferred doneness.
- Garnish and serve with fresh herbs and crusty bread or pita.
Tips for Success
- Check your eggs early if you prefer runny yolks.
- Place ramekins on a baking sheet to avoid spills.
- Try adding mushrooms or zucchini for extra veggies.
Serving Suggestions
Pair your baked feta eggs with sides like a simple potato hash, toasted sourdough, or a fresh cucumber salad. Add a hot cup of coffee or tea, and you’ve got the kind of breakfast that makes you feel like you’re brunching at your favorite café — without leaving home.
Looking for more baked breakfast ideas? Try out some savory egg muffins or a ham-and-egg breakfast sandwich for a little variety.
Storage & Leftovers
Leftovers keep beautifully in the fridge for up to 3 days. Gently reheat in the oven or microwave so the eggs stay tender and don’t overcook.
Substitutions & Variations
- Cheese swap: Goat cheese or a creamy herbed cheese works beautifully if you’re out of feta.
- Greens: Kale or Swiss chard make excellent substitutes for spinach.
- Extra flavor: Add sun-dried tomatoes, kalamata olives, or a pinch of smoked paprika for deeper Mediterranean vibes.
- Meaty options: Toss in chopped cooked sausage or diced ham if you’re not sticking to vegetarian.
Want to keep it plant-based? Simply skip the eggs and serve the veggie-feta mixture over warm grains like quinoa or farro.
Related recipes
- Cheesy Sausage Breakfast Casserole
- Blueberry French Toast Casserole – A Sweet, Crowd‑Pleasing Breakfast Bake
Baked Feta Eggs
- Total Time: 45 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
This Baked Feta Eggs recipe is a flavorful Mediterranean breakfast bake packed with juicy tomatoes, creamy feta, fresh veggies, and perfectly baked eggs — all in one easy dish.
Ingredients
- 1 cup cherry or grape tomatoes
- 1 red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 cup baby spinach
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
- 4 large eggs
- Fresh basil or chives, chopped (optional garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish or individual ramekins, add tomatoes, bell pepper, red onion, garlic, and feta. Drizzle with olive oil and season with oregano, thyme, red pepper flakes, salt, and pepper.
- Bake for 25 minutes, until vegetables are softened and bubbly.
- Remove from oven, stir in baby spinach, and create small wells for eggs.
- Crack an egg into each well and return to oven. Bake for another 8–10 minutes, or until whites are set and yolks are cooked to your liking.
- Top with fresh herbs and serve with crusty bread or pita.
Notes
Bake in ramekins for individual servings. Add mushrooms, zucchini, or olives for extra flavor. Goat cheese or kale make great substitutes. Store leftovers in the fridge up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 5g
- Sodium: 470mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 190mg
Conclusion
This Baked Feta Eggs Recipe delivers big flavor without fuss. It’s healthy, satisfying, and endlessly adaptable — perfect for jump-starting your morning or hosting a laid-back brunch. Try it once and it might just become a new kitchen staple.