Baked Feta Eggs Recipe

This great dish for baked feta eggs makes a great breakfast, brunch, or meal. This dinner is filling because it has creamy feta, juicy tomatoes, colorful veggies, and a robust egg.

You may either make this recipe in one big dish or four smaller ones, such ramekins or baking plates. I like to make this breakfast casserole in single servings because they look so nice when I serve them. These are a terrific main dish for a special breakfast or brunch, like Easter or Mother’s Day!

These healthy baked feta eggs are simple to make and are a terrific low-carb breakfast idea.

If you like the popular baked feta spaghetti, you’ll adore the flavors of this simple morning dish. You may also make fried feta eggs, which are served on a tortilla with avocado.

Ingredients Needed

• Tomatoes
• Bell Pepper
• Red Onion
• Garlic
• Feta Cheese
• Eggs
• Baby Spinach
• Olive Oil
• dried oregano
• sea salt (or kosher salt)
• dried thyme
• ground black pepper
• red pepper flakes
• chopped fresh parsley
• sliced green onions
• diced chives

Preparation Steps

1. 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. Pour a spoonful of olive oil over 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. Pour the olive oil over the feta and vegetables.
2. Put the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a bowl that is small. Mix it all together.
3. If you are making individual servings, divide the spice mixture evenly between the four dishes and sprinkle it over the feta and veggies.
4. Put the ramekins on a baking sheet before putting them in the oven, or put the baking dish right in the oven. Put in the oven for 25 minutes.
5. Take the plates out of the oven and stir them together so that the feta cheese is equally mixed in with the vegetables. Then add the spinach and mix it in until it is all mixed together.
6. If you’re using one baking dish, make four wells in the middle of each ramekin. Put the eggs in the wells.
7. Put the plates back in the oven and bake them for another 10 minutes, or until the egg whites are no longer see-through.

Serving & Storage Tips

You can add chopped fresh herbs or sliced chives on top if you want.

You may serve it warm or at room temperature with crusty bread, toast, or pita to dip in.

I strongly suggest putting individual ramekins on a baking sheet before putting them in the oven if you are making this recipe in them. This will help keep things from spilling and make it easier to get the ramekins in and out of the oven.

If you’re using ramekins or small baking dishes for individual servings, be sure they can accommodate at least 10 ounces. If you only have one big baking dish, I suggest using an 8×8 or 9×11-inch pan.

You can store the baked eggs in the fridge 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.

Variations & Substitutions

• You can use crumbled feta cheese instead of a block of feta.
• You can use goat cheese or Boursin cheese instead of feta in this recipe if you want.
• You can use ¼ cup of sliced green onion or two shallots instead of the red onion.
• You can use zucchini, leeks, or other sweet peppers instead of the tomatoes and bell pepper.