Name: Baked Feta Eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: Grape or cherry tomatoes; 1 red bell pepper (or yellow/orange bell pepper), chopped; 1 small red onion (or green onion/shallot), chopped; 4 oz feta cheese (block or crumbled); 4 large eggs; 1 cup baby spinach, chopped; 4 tbsp olive oil (1 tbsp per ramekin); 2 cloves garlic, minced; ½ tsp dried oregano; ½ tsp dried thyme; ½ tsp sea salt or kosher salt; ¼ tsp ground black pepper; ¼ tsp red pepper flakes; Fresh parsley; Sliced green onions; Diced chives

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These baked feta eggs are a vibrant and flavorful dish perfect for breakfast, brunch, or even a light lunch. With juicy roasted tomatoes, sweet bell peppers, creamy feta, and protein-packed eggs, I find this meal both satisfying and comforting. It’s easy to prepare and feels special enough to serve on a holiday morning or a relaxed weekend brunch.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgent and nutritious. The feta melts into the roasted vegetables, creating a creamy, savory base that complements the eggs beautifully. I can make it in individual ramekins for a personal touch or one large dish for ease. It’s also a great way to get a good serving of vegetables early in the day, and I enjoy how customizable it is. Baked Feta Eggs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Grape or cherry tomatoes
Red bell pepper (or substitute yellow/orange bell pepper)
Red onion (or substitute green onion or shallots)
Feta cheese (block or crumbled)
Eggs
Baby spinach, chopped
Olive oil
Garlic (minced or chopped)
Dried oregano
Dried thyme
Sea salt or kosher salt
Ground black pepper
Red pepper flakes
Optional toppings: fresh parsley, sliced green onions, or diced chives

Directions

I preheat my oven to 400°F (200°C).
If using ramekins, I divide the tomatoes, chopped bell pepper, red onion, garlic, and feta between four oven-safe dishes. If using one large baking dish, I mix them all together and place the feta in the center.
I drizzle each dish with olive oil, about 1 tablespoon per ramekin or evenly over the large dish.
In a small bowl, I combine the oregano, salt, thyme, black pepper, and red pepper flakes. I sprinkle this spice mix evenly over the dishes.
I place the ramekins on a baking sheet (for easier handling) and bake for 25 minutes.
I remove the dishes from the oven and stir to mix the softened feta with the vegetables. Then, I stir in the chopped spinach.
I create a well in the center of each ramekin (or four wells in the large dish) and crack an egg into each.
I return the dishes to the oven and bake for another 10 minutes, or until the egg whites are set but the yolks are still soft.
I top the finished baked eggs with fresh herbs like parsley or chives, and serve warm with toast, pita, or crusty bread.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I sometimes swap the feta for creamy goat cheese or herb-packed Boursin.
If I don’t have red onion, I use green onions or shallots for a milder flavor.
I like using zucchini or leeks instead of tomatoes and peppers when I want to mix things up.
To make it spicy, I increase the red pepper flakes or add chopped jalapeños.
I occasionally add olives or sun-dried tomatoes for a more Mediterranean feel.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use a microwave for 1–2 minutes or place the dish in a 350°F (175°C) oven for 8–10 minutes until warmed through. I recommend adding fresh herbs only after reheating to keep them vibrant.

FAQs

Can I make this recipe ahead of time?

I partially prepare it by roasting the vegetables and feta ahead of time. Then, when I’m ready to eat, I add the eggs and bake them fresh.

Can I use crumbled feta instead of a block?

Yes, I use crumbled feta when I don’t have a block. It melts into the dish just as well and saves me time.

Are baked feta eggs keto-friendly?

Yes, this dish is naturally low in carbs, especially if I skip the bread and serve it as-is.

What can I serve with baked feta eggs?

I like to serve it with toast, pita, or even roasted potatoes. A simple green salad works great for a brunch spread.

Can I make this dish dairy-free?

While feta is central to the recipe, I can try using a dairy-free cheese alternative that melts well, though the flavor will be a bit different.

Conclusion

Baked feta eggs are a wholesome, colorful, and delicious way to start the day. I love the blend of roasted veggies, creamy feta, and runny eggs—it’s comforting and satisfying without being heavy. Whether I’m cooking for guests or just treating myself, this dish always hits the spot.