If you re looking for a brunch recipe that s both stunning and delicious, you ve got to try this Baked Feta Eggs Recipe. I absolutely love how the creamy feta mixes with juicy roasted tomatoes and peppers, then gets topped off with perfectly baked eggs that are just a little runny. It s like comfort food with a Mediterranean twist – super flavorful but still simple enough for a weeknight breakfast or a leisurely weekend feast.
When I first tried making Baked Feta Eggs Recipe, I was amazed at how versatile it is. Whether you whip it up in individual ramekins or one big baking dish, it always turns out beautifully. Plus, it s packed with wholesome ingredients that make it feel satisfying without being heavy. Whether you re hosting brunch guests or just want a fresh way to wake up your mornings, this recipe is totally worth a try.
Why You’ll Love This Recipe
- Simple Yet Elegant: You’ll create a dish that looks impressive with minimal effort.
- Flavor-Packed: The combination of feta, roasted veggies, and spices makes every bite memorable.
- Great for Any Meal: Breakfast, brunch, or even a light dinner – this recipe fits all occasions.
- Customizable: Easily tweak ingredients to match your taste or what s in your fridge.
Ingredients You’ll Need
The ingredients for this Baked Feta Eggs Recipe come together beautifully, with fresh produce and a mix of herbs that brighten up the dish. Choosing ripe cherry tomatoes and quality feta really makes the difference here.
- Cherry or grape tomatoes: I love how these burst with sweetness when roasted, adding juicy pops of flavor.
- Red bell pepper: Adds a mild sweetness and vibrant color that complements the tomatoes perfectly.
- Red onion: A little sharpness that softens wonderfully when baked.
- Garlic: Minced for that warm, aromatic punch that’s irresistible when roasted.
- Feta cheese: Choose a good-quality, crumbly feta for the creamiest melt and tang.
- Olive oil: Extra virgin is best, adding richness and helping everything roast evenly.
- Dried oregano: Brings a classic Mediterranean herbal note.
- Sea salt: Enhances all the flavors naturally.
- Dried thyme: Earthy and subtle, balancing the sharper flavors.
- Ground black pepper: Just enough bite to wake up the palate.
- Red pepper flakes: Optional, but I always add a little heat for extra interest.
- Baby spinach: Adds freshness and a pop of green; toss it in right before the eggs go in.
- Large eggs: The stars of the show – cracked over the veggies and feta for baking.
- Optional fresh herbs: Like fresh basil or chives for a bright, herbal finish.
Variations
I love how adaptable this Baked Feta Eggs Recipe is-sometimes I toss in whatever veggies I have on hand or swap the spinach for kale to keep things interesting. Don t hesitate to make this your own!
- Veggie swaps: I once added zucchini and mushrooms for extra earthiness, and it was fantastic.
- Spice it up: Adding a pinch more red pepper flakes amps up the heat just right if you like it spicy.
- Herb options: Thyme isn t your thing? Try rosemary or dill for a different herbal profile.
- Make it vegan: Substitute feta with plant-based cheese and use tofu scrambled eggs instead.
How to Make Baked Feta Eggs Recipe
Step 1: Prep Your Veggies and Feta
Start by preheating your oven to 400°F (200°C). If using ramekins, divide the tomatoes, diced red pepper, red onion, minced garlic, and feta cheese evenly between them. Drizzle a tablespoon of olive oil over each. If you’re going for one big baking dish, just toss the tomatoes, peppers, onion, and garlic together and place the feta in the center. The olive oil drizzle helps everything roast up nicely without drying out.
Step 2: Season and Bake
Mix your dried oregano, sea salt, thyme, black pepper, and red pepper flakes in a small bowl-this spice combo is the secret weapon. Sprinkle the mix evenly over the veggies and feta. For ramekins, divide the spices evenly; for one pan, just scatter over the top. Place ramekins on a baking sheet or put the dish directly in the oven and bake for 25 minutes. This slow roasting is what draws out the sweetness from the veggies and softens the feta into dreamy creaminess.
Step 3: Mix, Add Spinach, and Add Eggs
Take the baked dishes out of the oven and give everything a good stir to combine all those roasted flavors. Toss in the freshly chopped baby spinach and stir until just wilted. Then, fashion a little well in the center of each dish (or four wells in the larger dish) and carefully crack an egg into each one. This is where the magic really happens, turning this feta and veggie mix into a hearty, satisfying meal.
Step 4: Final Bake and Serve
Pop the dishes back in the oven for about 10 minutes-this timing gives you set whites with those deliciously soft yolks. After baking, sprinkle freshly chopped basil or chives on top for a burst of color and fresh flavor. Serve hot with crusty baguette, warm toast, or pita-you ll want something sturdy to scoop up all that savory goodness.
Pro Tips for Making Baked Feta Eggs Recipe
- Choose the Right Feta: I use block feta, never pre-crumbled, because it melts creamier and holds together better while baking.
- Don t Overbake: I learned that keeping an eye on the eggs around 10 minutes is key to avoid dry yolks.
- Use Ramekins for Individual Servings: They re perfect for portion control and create a lovely presentation.
- Prep Veggies Uniformly: Cutting ingredients into similar sizes ensures even roasting and perfect texture.
How to Serve Baked Feta Eggs Recipe
Garnishes
I usually top mine with fresh basil or chopped chives-both add brightness and a fresh herbal note that pairs beautifully with the tangy feta. Sometimes, I throw on a quick drizzle of good olive oil or a sprinkling of flaky sea salt to really elevate the flavors.
Side Dishes
Serve your baked feta eggs with crusty bread, garlic toast, or warm pita for dipping-these help soak up that delicious egg yolk and roasted juices. I also like a simple green salad or fresh fruit bowl on the side to balance the richness and keep it light.
Creative Ways to Present
For special brunch occasions, I ve arranged individual ramekins on a wooden board with small bowls of olives and fresh herbs for a Mediterranean-inspired spread that s as beautiful as it is tasty. You can also layer the veggies and feta in a wide shallow dish for a communal vibe that everyone can dig into.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge and find they keep nicely for up to 3 days. The flavors even deepen a bit overnight, making for tasty next-day breakfasts or lunches.
Freezing
While I haven t frozen the baked eggs themselves (eggs don t always freeze well), the roasted vegetables with feta freeze great on their own. You can thaw and reheat the veggie mix, then add fresh eggs when you want to serve it.
Reheating
To reheat, I gently warm leftovers in the oven or microwave until heated through, then crack new eggs on top and bake again briefly. This keeps the eggs fresh and lets you enjoy the baked feta eggs experience all over again.
FAQs
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Can I make Baked Feta Eggs Recipe ahead of time?
You can prepare the veggies and feta mixture in advance and store it in the fridge overnight. Then add the spinach and eggs just before baking for the freshest results.
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What type of feta works best for this recipe?
Block feta is ideal because it holds its shape better when baking and melts into a creamy texture. Avoid pre-crumbled feta for best results.
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Can I use other greens instead of spinach?
Absolutely! Baby kale, arugula, or Swiss chard work well too-just add them in at the same stage as the spinach so they wilt just right.
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How do I know when the eggs are done?
After baking for 10 minutes, the egg whites should be completely set but the yolks still soft and slightly runny. If you prefer firmer yolks, bake a few minutes longer but watch closely to avoid overcooking.
Final Thoughts
This Baked Feta Eggs Recipe has quickly become one of my favorite go-to dishes. I always get a little excited popping it in the oven because it fills the kitchen with the most amazing aroma, and the final result tastes like I spent hours in the kitchen when really it s so effortless. You ll enjoy the balance of creamy, tangy, fresh, and savory flavors that make each bite a little celebration. Trust me, once you try this, it ll be a regular on your brunch rotation!
Print
Baked Feta Eggs Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Baked Feta Eggs is a savory and flavorful Mediterranean-inspired breakfast or brunch dish that combines roasted cherry tomatoes, bell peppers, onions, garlic, and creamy feta cheese baked to perfection, then topped with fresh spinach and baked eggs. This easy-to-make recipe is perfect for those who love a warm, cheesy, and wholesome meal that can be served with crusty bread for dipping.
Ingredients
Vegetables and Aromatics
- 2 cups cherry or grape tomatoes
- 1 red bell pepper, diced
- 1/2 small red onion, diced
- 3 cloves minced garlic
- 1 cup chopped baby spinach
Dairy
- 8 ounces feta cheese
- 4 large eggs
Oils and Seasonings
- 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
Optional Garnish
- Chopped fresh basil or fresh chives
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the vegetables and feta.
- Prepare Ingredients in Dishes: If using individual ramekins, divide the tomatoes, diced bell pepper, diced red onion, minced garlic, and feta cheese evenly among 4 oven-safe dishes. Drizzle about 1 tablespoon of olive oil over each. If using one large baking dish (8×8 or 9×11 inches), combine tomatoes, bell pepper, onion, and garlic in the dish, place the block of feta cheese in the center, and drizzle the olive oil over everything.
- Mix Spices: In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Stir well to mix all seasoning evenly.
- Season the Dish(es): Sprinkle the mixed spices evenly over the feta and vegetable mixture, distributing equally if making individual portions.
- Bake Vegetables and Feta: Place ramekins on a baking sheet or place the large baking dish directly in the oven. Bake for 25 minutes to soften the vegetables and slightly melt the feta cheese.
- Combine Spinach and Feta Mixture: Remove the dish(es) from the oven and stir everything together to integrate the softened feta with the roasted vegetables. Add the chopped spinach and stir until combined.
- Create Egg Wells and Add Eggs: Make a small well or indentation in the center of each ramekin (or four wells in the large baking dish). Crack one egg into each well carefully, ensuring the yolk stays intact.
- Bake Eggs: Return the dish(es) to the oven and bake for an additional 10 minutes, or until the egg whites are set but yolks remain runny or cooked to your preference.
- Garnish and Serve: Remove from oven and sprinkle with chopped fresh basil or chives if desired. Serve immediately with crusty baguette, toast, or pita bread for dipping into the flavorful baked egg and vegetable mixture.
Notes
- Use ramekins that hold at least 10 ounces or more when preparing individual servings to ensure enough space for the ingredients.
- If using a single baking dish, an 8×8 or 9×11 inch pan works best for even cooking and easy handling.
- Adjust the baking time for eggs based on your preferred doneness; less for runnier yolks, more for fully cooked eggs.
- You can customize the spices to your taste by reducing or omitting the red pepper flakes if you prefer less heat.
- Serving with fresh bread helps soak up the delicious juices from the baked feta and veggies.
Nutrition
- Serving Size: 1 serving (1 ramekin or equivalent portion)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 185mg
