Hey there, my kitchen companions! Today, I’m excited to share a delightful breakfast treat that brings a little sunshine to your mornings: baked feta eggs. This dish combines creamy, tangy feta with perfectly baked eggs and a medley of vegetables. It’s a quick and satisfying meal to start your day right. Plus, it’s a fantastic way to use up those little leftover veggies, which always seem to linger in the fridge.
And hey, if you’re looking for more delicious breakfast ideas, why not check out my easy crescent roll breakfast recipes?
Why you’ll love this recipe
Whether you’re whipping up breakfast for the family or preparing a lazy Sunday brunch, baked feta eggs are your new best friend. They are:
- Quick and easy: Minimal chopping and fussing, maximum taste—a win in any busy household.
- Versatile: You can adjust the veggies to suit what’s on hand or what your taste buds are craving.
- Nutritious: With all those lovely veggies, eggs, and feta, you’re fueling your body with wholesome goodness.
- Beautifully rustic: There’s just something charming about those colors and flavors all baked together. Perfect for impressing guests or jazzing up everyday mornings.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- ½ small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 4 tablespoonsolive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 cupchopped baby spinach
- 4 large eggs
- Optional for topping: chopped fresh basil or fresh chives
Step-by-step instructions
Prepare your ingredients
Preheat your oven to 400 degrees F. If you’re using ramekins, divide the tomatoes, diced bell pepper, red onion, minced garlic, and crumbled feta cheese between four oven-safe dishes. Drizzle a tablespoon of olive oil over each one.
For a single dish, toss all the veggies in together and nestle the feta right in the center, then drizzle with olive oil. You can find an image of this colorful medley above.
Season and bake
Mix the dried oregano, salt, thyme, black pepper, and red pepper flakes together in a small bowl. Sprinkle this flavorful mixture over the feta and veggies.
Put your ramekins on a baking sheet or pop your large dish straight into the oven for about 25 minutes.
Add the greens and eggs
Carefully remove from the oven. Give everything a gentle stir so the baked feta is incorporated. This is also when you’ll add the spinach—watch it wilt down beautifully.
Create wells in the veggie mixture for your eggs—one per ramekin or four in the large dish. Crack the eggs into these little nests.
Final bake
Bake for an additional 10 minutes, watching until those eggs are just set but still soft and a bit runny in the middle (if that’s how you like them!).
Serve it up
Once they’re out of the oven, sprinkle with fresh herbs if you fancy, and serve straight away with some crusty bread for dipping.
Recipe tips & variations
Feel free to tailor this dish to your taste! Swap out the spinach for kale or throw in some mushrooms for extra umami. Not a fan of feta? No problem—crumbled goat cheese is a nice substitute too.
Cooking for a crowd? Prepare everything in advance, and just pop it in the oven when everyone arrives—it’s a real time-saver during those brunch parties.
Storage & reheating
If by some miracle you have leftovers, store them in airtight containers in the fridge for up to two days. When you’re ready to enjoy them again, pop them into a preheated oven at 350 degrees F until warmed through. A quick zap in the microwave works too, though you’d lose a bit of that freshly-baked texture.
FAQs
Can I use fresh herbs instead of dried for the seasoning?
Yes! Fresh herbs like oregano and thyme work great. Just use a bit more since fresh herbs are milder.
Can I make this dish ahead of time?
Yes. You can prepare the veggie and feta mix the night before. Add the eggs only when you’re ready to bake.
What can I use if I don’t have cherry tomatoes?
You can use regular tomatoes, chopped. They release more juice, so you may need to bake a little longer at first.
How do I know when my eggs are perfectly baked?
Check that the whites are mostly set but the yolk still jiggles a little. This usually takes about 10 minutes.
Recipes you may like
If the baked feta eggs have whetted your breakfast appetite, you might also enjoy:
Hope these dishes bring joy (and a few satisfied smiles) to your mornings!
Baked Feta Eggs
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful breakfast treat that combines creamy, tangy feta with perfectly baked eggs and a medley of vegetables.
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 8 ounces feta cheese
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup chopped baby spinach
- 4 large eggs
- Optional for topping: chopped fresh basil or fresh chives
Instructions
- Preheat your oven to 400 degrees F. If you’re using ramekins, divide the tomatoes, diced bell pepper, red onion, minced garlic, and crumbled feta cheese between four oven-safe dishes. Drizzle a tablespoon of olive oil over each one.
- Mix the dried oregano, salt, thyme, black pepper, and red pepper flakes together in a small bowl. Sprinkle this flavorful mixture over the feta and veggies.
- Put your ramekins on a baking sheet or pop your large dish straight into the oven for about 25 minutes.
- Carefully remove from the oven. Give everything a gentle stir so the baked feta is incorporated. This is also when you’ll add the spinach—watch it wilt down beautifully.
- Create wells in the veggie mixture for your eggs—one per ramekin or four in the large dish. Crack the eggs into these little nests.
- Bake for an additional 10 minutes, watching until those eggs are just set but still soft and a bit runny in the middle.
- Once they’re out of the oven, sprinkle with fresh herbs if you fancy, and serve straight away with some crusty bread for dipping.
Notes
- Feel free to tailor this dish to your taste! Swap out the spinach for kale or throw in some mushrooms for extra umami.
- Cooking for a crowd? Prepare everything in advance, and just pop it in the oven when everyone arrives.
- If by some miracle you have leftovers, store them in airtight containers in the fridge for up to two days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 24 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 200 milligrams