Baked Feta Eggs Recipe

Baked Feta Eggs are a vibrant, Mediterranean-inspired breakfast made with roasted vegetables, creamy feta cheese, and perfectly baked eggs. This Baked Feta Eggs recipe is easy to prepare, packed with flavor, and ideal for breakfast, brunch, or even a light dinner with crusty bread for dipping.

Why You’ll Love This Recipe

• One-pan or individual-portion flexibility
• Bold Mediterranean flavors with minimal effort
• High-protein and naturally gluten-free
• Perfect for brunch, breakfast-for-dinner, or meal prep
• Easy to customize with vegetables and herbs

Baked Feta Eggs Recipe

Baked Feta Eggs are made with roasted vegetables, creamy feta, and baked eggs.

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Prep Time 10 minutes mins

Course Breakfast / Brunch

Cuisine Mediterranean-inspired

Ingredients

  

• 2 cups cherry or grape tomatoes
• 1 red bell pepper diced
• 1/2 small red onion diced
• 3 cloves garlic minced
• 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 Toppings

• Chopped fresh basil
• Fresh chives

Instructions

 

• Preheat the oven to 400°F (200°C).
• For individual servings: Divide the tomatoes, bell pepper, red onion, garlic, and feta evenly between four oven-safe ramekins. Drizzle 1 tablespoon olive oil over each.
• For one large dish: Add the tomatoes, bell pepper, red onion, and garlic to the baking dish. Place feta in the center and drizzle olive oil over everything.
• In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetables.
• Place ramekins on a baking sheet or put the baking dish directly in the oven. Bake for 25 minutes.
• Remove from the oven and stir gently so the feta mixes with the vegetables. Add the spinach and stir until slightly wilted.
• Create wells in the mixture and crack one egg into each well.
• Return to the oven and bake for another 10 minutes, or until egg whites are set and yolks are cooked to your preference.
• Top with fresh herbs if desired and serve warm with bread for dipping.

Notes

This recipe works equally well as a single large dish or individual ramekins. Serve with baguette, toast, pita, or flatbread to soak up the creamy feta and egg yolk.

 

Ingredients

• 2 cups cherry or grape tomatoes
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 3 cloves garlic, minced
• 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 Toppings

• Chopped fresh basil
• Fresh chives

Instructions

1. Preheat the oven to 400°F (200°C).
2. For individual servings: Divide the tomatoes, bell pepper, red onion, garlic, and feta evenly between four oven-safe ramekins. Drizzle 1 tablespoon olive oil over each.
   For one large dish: Add the tomatoes, bell pepper, red onion, and garlic to the baking dish. Place feta in the center and drizzle olive oil over everything.
3. In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetables.
4. Place ramekins on a baking sheet or put the baking dish directly in the oven. Bake for 25 minutes.
5. Remove from the oven and stir gently so the feta mixes with the vegetables. Add the spinach and stir until slightly wilted.
6. Create wells in the mixture and crack one egg into each well.
7. Return to the oven and bake for another 10 minutes, or until egg whites are set and yolks are cooked to your preference.
8. Top with fresh herbs if desired and serve warm with bread for dipping.

Tips & Tricks

• Use block feta for the creamiest texture
• Adjust bake time for softer or firmer yolks
• Add olives or sun-dried tomatoes for extra flavor
• Serve immediately for best texture

Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Breakfast / Brunch
• Method: Baking
• Cuisine: Mediterranean-Inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian, gluten-free, halal-friendly

Notes

This recipe works equally well as a single large dish or individual ramekins. Serve with baguette, toast, pita, or flatbread to soak up the creamy feta and egg yolk.

Nutrition (Approximate per serving)

• Calories: 360
• Protein: 17g
• Carbohydrates: 14g
• Fat: 26g

FAQ

Can I make Baked Feta Eggs ahead of time?
It’s best served fresh, but the vegetable base can be pre-roasted in advance.

Can I add meat?
Yes, cooked halal-friendly options like beef sausage or turkey bacon work well.

Is this recipe spicy?
Mildly. Reduce or omit red pepper flakes if preferred.

Can I use frozen spinach?
Yes, thaw and squeeze dry before adding.

What bread is best for serving?
Crusty baguette, sourdough, or pita are ideal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven; note that eggs will continue to cook.

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Conclusion

Baked Feta Eggs are simple, flavorful, and endlessly versatile. With roasted vegetables, creamy feta, and baked eggs all in one dish, this recipe is perfect for relaxed mornings or an easy, nourishing meal any time of day.