Baked Feta Breakfast Eggs
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper diced
- ½ small red onion finely diced
- 3 garlic cloves minced
- 8 ounces feta cheese block or crumbled
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 cup baby spinach chopped
- 4 large eggs
- Optional topping: chopped fresh basil or fresh chives
Instructions
- Preheat your oven to 400°F (200°C).
- For individual portions, divide the tomatoes, bell pepper, onion, garlic, and feta evenly between four oven-safe ramekins. Drizzle each with about 1 tablespoon olive oil.
- For one shared dish, add the vegetables to a baking dish and place the feta in the center. Drizzle all the olive oil over the top.
- In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over the feta and vegetables.
- Bake for 25 minutes, until the vegetables are softened and the feta is warm and slightly golden.
- Remove from the oven and gently stir so the feta blends with the vegetables. Add the spinach and mix until slightly wilted.
- Create small wells and crack one egg into each.
- Return to the oven and bake for 10 more minutes, or until the egg whites are set but yolks are still slightly soft.
- Finish with fresh herbs if desired and serve warm.
Notes
These baked feta eggs are a Mediterranean-inspired breakfast or brunch recipe made with roasted vegetables, creamy feta, and perfectly baked eggs. Ideal for meal prep, weekend brunch, or a protein-rich morning meal, this dish pairs beautifully with toast, pita, or crusty bread.