This great recipe for baked feta eggs makes a great breakfast, brunch, or lunch.
The creamy feta, juicy tomatoes, bright vegetables, and hearty egg make for a filling meal.
You can use one big dish or four smaller baking dishes or ramekins to make this recipe. I like to make this breakfast casserole in separate dishes because they look so nice when you serve them. These are great main dishes for a special breakfast or brunch, like Easter or Mother’s Day!
These healthy baked feta eggs are simple to make and are a great low-carb breakfast idea.
This simple breakfast dish tastes great if you like the viral baked feta pasta. You could also try the recipe for fried feta eggs, which are served on a tortilla with avocado.
Things you need
To make these baked eggs with feta and spinach that are inspired by the Mediterranean, you’ll need the following:
- Tomatoes: Use grape or cherry tomatoes that have been roasted until they burst to get a juicy, tasty flavor.
- Bell Pepper: Bright red bell peppers look great and taste great. You can also use yellow or orange bell peppers instead.
- Red Onion: The chopped red onion adds a strong allium flavor.
- Garlic
- Feta Cheese: The feta cheese melts just enough to make a creamy base for this recipe and adds a great, mild flavor to the dish.
- Eggs: The fresh eggs add great flavor and protein to this dish.
- Baby Spinach: The chopped baby spinach will add a nice, bright green freshness to this dish.
- Olive Oil: You will need a little olive oil to soak the vegetables in while they bake. This will help the tastes mix.
- Dried oregano
- Sea salt (or kosher salt)
- Dried thyme
- Ground black pepper
- Red pepper flakes
You can add chopped fresh parsley, sliced green onions, or diced chives to the baked eggs if you want.
Check the recipe card for amounts.
How to do it
- Set the oven to 400 degrees F.
- If you’re using ramekins or individual serving dishes, split the tomatoes, bell pepper, red onion, garlic, and feta cheese between four oven-safe dishes. Put a tablespoon of olive oil on each plate.
If you’re using one big dish, put the tomatoes, bell pepper, red onion, and garlic in the dish and put the feta in the middle. Put the olive oil on top of the feta and vegetables. - Put the salt, dried oregano, dried thyme, black pepper, and red pepper flakes in a small bowl. Mix together by stirring.
- If you are making individual servings, divide the spice mixture evenly between the four dishes and sprinkle it over the feta and veggies.
- Put the ramekins on a baking sheet before putting them in the oven, or put the baking dish straight in the oven. For 25 minutes, bake.
- Take the dishes out of the oven and mix them together so that the feta is evenly mixed in with the veggies. Then add the spinach and mix it in until it’s all mixed in.
- Make a well in the middle of each ramekin, or four if you’re using one baking dish. Put the eggs in the wells.
- Put the dishes back in the oven and bake for another 10 minutes, or until the egg whites are no longer see-through.
You can add chopped fresh herbs or sliced chives on top.
You can eat it warm or at room temperature with crusty bread, toast, or pita for dipping.
How to Make This Recipe
Cooking Tips: If you’re making this recipe in individual ramekins, I strongly suggest putting them on a baking sheet before putting them in the oven. This will help keep things from spilling and make it easier to move the ramekins in and out of the oven.
Recommended Tools: If you’re using ramekins or small baking dishes to serve individual portions, make sure they can hold at least 10 ounces. I suggest using an 8×8 or 9×11-inch pan if you are using one big baking dish.
Storage
In the fridge, the baked eggs will last for up to three days. Put plastic wrap over the baking dish or move the egg bake to a container that won’t let air in.
Changes and Substitutions
Cheese: You can use crumbly feta cheese instead of a block of feta. You can use goat cheese or Boursin cheese instead of feta in this recipe if you’d like.
You can use ¼ cup of sliced green onion or two shallots instead of the red onion.
You can replace the tomatoes and bell pepper with zucchini, leeks, or other sweet peppers.