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–+ servings
Baked Feta Eggs

Deliciously Creamy Baked Feta Eggs for a Wholesome Breakfast

This Baked Feta Eggs recipe combines creamy feta, juicy tomatoes, and vibrant spinach for a delightful breakfast experience.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 ramekins
Course: Breakfast
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cherry or Grape Tomatoes Substitute with heirloom tomatoes in season for enhanced flavor
  • 1 medium Red Bell Pepper Any color bell pepper works as a substitute
  • 1 medium Red Onion Switch to yellow onion for milder taste
  • 3 cloves Garlic Use garlic powder as a substitute at 1/8 tsp per clove
  • 8 ounces Feta Cheese Goat cheese can substitute for a different tanginess
For Flavoring
  • 2 tablespoons Olive Oil Avocado oil is a high smoke point alternative
  • 1 teaspoon Dried Oregano Fresh oregano can be swapped, adjusting the amount
  • 1/2 teaspoon Sea Salt Kosher salt is a suitable alternative
  • 1/2 teaspoon Dried Thyme Fresh thyme can be used generously for freshness
  • 1/4 teaspoon Black Pepper Substitute crushed red pepper flakes for added heat
  • 1/4 teaspoon Red Pepper Flakes Omit for a milder version
For the Main Dish
  • 2 cups Baby Spinach Kale or Swiss chard can be used as alternatives
  • 4 large Eggs Egg whites can be substituted for a lower-calorie option
For Garnish
  • 1/4 cup Fresh Herbs (optional) Chives or basil are excellent garnishes

Equipment

  • oven
  • ramekins
  • baking sheet
  • small bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ramekins and baking sheet.
  2. Divide the cherry tomatoes, diced red bell pepper, chopped red onion, and minced garlic among four ramekins. Crumble the feta cheese over the veggies and drizzle olive oil on top.
  3. In a small bowl, mix the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this evenly over the vegetables and feta in each ramekin.
  4. Place the prepared ramekins on a baking sheet. Bake for about 25 minutes, or until the vegetables are tender and the feta is meltingly creamy.
  5. Remove the ramekins from the oven. Stir the melted feta and vegetables together until combined, then fold in the fresh baby spinach.
  6. Create a well in the center of each mixture and gently crack a large egg into each ramekin.
  7. Return the ramekins to the oven and bake for an additional 10 minutes or until the egg whites are set but the yolks remain soft.
  8. Let the ramekins cool slightly. Garnish with freshly chopped herbs like chives or basil. Serve warm or at room temperature.

Nutrition

Serving: 1ramekinCalories: 350kcalCarbohydrates: 8gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 215mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 35mgCalcium: 300mgIron: 2mg

Notes

Ensure your ramekins hold at least 10 ounces to prevent overflow during baking. Use olive oil generously for enhanced flavor. Bake eggs until whites are set, leaving yolks slightly runny. Extra veggies like mushrooms or zucchini can be added. Store leftovers in an airtight container for up to 3 days.

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