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Baked Feta Eggs Recipe

Irresistibly Easy Baked Feta Eggs Recipe for Breakfast Bliss

This Baked Feta Eggs Recipe combines creamy feta, juicy tomatoes, and vibrant veggies for a low-carb breakfast that transforms your morning routine.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cherry or Grape Tomatoes Substitute with regular tomatoes if needed.
  • 1 medium Red Bell Pepper Any bell pepper or poblano can be used.
  • 1 medium Red Onion Substitute with yellow onion for a stronger taste.
  • 2 cloves Garlic Fresh garlic is best; avoid powdered forms.
  • 2 cups Chopped Baby Spinach Substitute with kale or Swiss chard if preferred.
For the Feta Base
  • 8 oz Feta Cheese Can be swapped with goat cheese for a different taste.
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor profile.
For the Seasoning
  • 1 tablespoon Dried Oregano Fresh oregano can be substituted but use more sparingly.
  • 1 teaspoon Sea Salt Adjust according to preference.
  • 1 teaspoon Dried Thyme Fresh thyme can be substituted—use more as it is milder.
  • ½ teaspoon Black Pepper White pepper is an alternative for a milder taste.
  • ¼ teaspoon Red Pepper Flakes Can be omitted for a milder flavor.
For the Eggs
  • 4 large Large Eggs For a lighter option, use egg whites.
Optional Garnish
  • 1 tablespoon Optional Fresh Herbs (Basil or Chives) Any fresh herb can be used based on preference.

Equipment

  • baking dish
  • Ramekins

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large baking dish or divide the ingredients into four individual ramekins. Layer the cherry tomatoes, red bell pepper, red onion, garlic, and feta. Drizzle olive oil over the top.
  3. In a small bowl, combine dried oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle this seasoning mix over the feta and vegetable layers.
  4. Bake for 25 minutes until the feta is slightly golden and the vegetables are tender. Stir the mixture gently.
  5. Fold the chopped baby spinach into the mixture until well incorporated and wilted.
  6. Make small wells in the mixture, crack a large egg into each well.
  7. Bake for an additional 10 minutes until egg whites are set but yolks are runny.
  8. Garnish with fresh herbs and serve warm with bread or toast.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 20gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 275mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze before adding eggs for longer storage.

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