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Baked Feta Eggs

Savory Baked Feta Eggs with Spinach and Tomatoes Delight

Enjoy a delicious and healthy dish of Baked Feta Eggs that combines creamy feta, spinach, and tomatoes for a perfect breakfast or brunch option.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cherry or Grape Tomatoes Substitute with diced plum tomatoes if unavailable
  • 1 medium Red Bell Pepper Yellow or orange bell pepper works too
  • 1 medium Red Onion Shallots can be used for a gentler flavor
  • 2 cloves Garlic Feel free to omit for a milder dish
  • 5 ounces Baby Spinach Swiss chard is a great substitute
For the Cheese & Seasoning
  • 8 ounces Feta Cheese Substitute with goat cheese for a different flair
  • 2 tablespoons Olive Oil Any mild oil can be used in a pinch
  • 1 teaspoon Dried Oregano Italian seasoning can be a good alternative
  • 1/2 teaspoon Sea Salt Kosher salt works too
  • 1/2 teaspoon Dried Thyme Use Italian herbs if thyme is unavailable
  • 1/4 teaspoon Ground Black Pepper White pepper can be used for a subtler touch
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder version or use paprika for warmth
For the Eggs
  • 4 large Eggs Medium eggs can also work
  • Fresh Herbs or Chives (optional) Use for garnish; parsley is a lovely alternative

Equipment

  • Oven
  • Baking Dish or Ramekins

Method
 

Step-by-Step Instructions for Baked Feta Eggs
  1. Preheat your oven to 400°F (200°C). Gather your baking dishes—either individual ramekins or a larger oven-safe dish.
  2. Divide the cherry tomatoes, red bell pepper, red onion, minced garlic, and feta cheese evenly among the dishes, drizzling each with olive oil.
  3. Mix together the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this seasoning over the vegetables and feta.
  4. Place your assembled ramekins or baking dish in the oven and bake for about 25 minutes until the vegetables are tender and the feta has melted.
  5. Stir the mixture to combine the melted feta with the roasted veggies, then add the baby spinach, stirring until it wilts.
  6. Create wells in the mixture and gently crack a large egg into each well.
  7. Return the ramekins or dish to the oven for an additional 10 minutes, watching as the egg whites set while the yolks remain runny.
  8. Remove the Baked Feta Eggs from the oven, garnish with fresh herbs or chives, and serve warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 275mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

Fresh vegetables and high-quality feta enhance the flavor. Refrigerate leftovers for up to 3 days; gently reheat for best results.

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