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Baked Feta Eggs Recipe

Irresistible Baked Feta Eggs Recipe for a Flavorful Morning

This Baked Feta Eggs Recipe combines creamy feta, vibrant tomatoes, and fresh spinach for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 cup Cherry or Grape Tomatoes Substitute with any small tomato variety if desired.
  • 1 medium Red Bell Pepper Can be replaced with yellow or green bell pepper.
  • 1 medium Red Onion Shallots make a great substitute.
  • 2 cloves Garlic Avoid powdered versions for best results.
  • 2 tablespoons Olive Oil Avocado oil works as an alternative.
  • 1 teaspoon Dried Oregano Double the amount if using fresh oregano.
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Dried Thyme Dried basil can be substituted.
  • 1 teaspoon Ground Black Pepper Try white pepper for a different flavor.
  • 1/2 teaspoon Red Pepper Flakes Omit for milder dish.
  • 2 cups Chopped Baby Spinach Swiss chard or kale can be used.
For the Eggs
  • 4 Large Eggs Egg substitutes are available.
For the Finish
  • 1/4 cup Fresh Herbs or Chives Optional for topping.

Equipment

  • oven-safe ramekins or baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Evenly distribute the cherry tomatoes, diced red bell pepper, sliced red onion, and minced garlic in ramekins or a baking dish. Drizzle olive oil over the veggies.
  3. Mix together dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes. Sprinkle over the feta and vegetable mixture.
  4. Bake for 25 minutes or until vegetables are tender and feta is golden.
  5. Carefully stir the mixture and fold in the chopped baby spinach.
  6. Create a small well in the center of each ramekin and crack a large egg into each well.
  7. Return to the oven and bake for an additional 10 minutes, ensuring the whites are set but yolks remain runny.
  8. Remove from the oven and top with freshly chopped herbs or chives if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 22gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 320mgSodium: 760mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 50mgCalcium: 300mgIron: 3.5mg

Notes

Use oven-safe ramekins that hold at least 10 ounces. Store leftovers in the fridge for up to 3 days.

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