Baked Feta Eggs is a hearty, flavorful breakfast (or brunch) dish that transforms simple ingredients into something special. With roasted tomatoes, peppers, caramelized feta, and eggs baked right in, this recipe brings together creaminess, acidity, and richness in every bite. It’s perfect for lazy weekend mornings or when you want something easy yet impressive. You’ll love how the feta melts and mingles with bright, juicy tomatoes while the eggs bake to just the right doneness. Let’s dive in!
Why You’ll Love Baked Feta Eggs
Bursting flavor: The roasted tomatoes and bell pepper bring a natural sweetness and acidity, balanced by garlic and herbs.
Creamy feta: Feta softens and blends into the veggies during baking, offering a tangy, creamy texture.
Versatile & shareable: You can bake in individual ramekins for personal servings, or make one large dish to share.
Protein‑packed: Eggs + feta give you a good dose of protein, great for keeping you full till lunch.
Quick to pull together: Once preheated, most of the work is hands‑off — roast, stir, top with eggs, bake again.
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 oz feta cheese
4 Tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp dried thyme
½ tsp ground black pepper
½ tsp red pepper flakes
1 cup baby spinach, chopped
4 large eggs
Optional topping: fresh basil or chives, chopped
Step‑by‑Step: How to Make Baked Feta Eggs
Preheat your oven to 400°F (≈ 200°C).
If making individual servings, divide the tomatoes, red bell pepper, onion, garlic, and feta among 4 ramekins. Drizzle about 1 Tbsp olive oil over each dish. If using one large baking dish (8×8 or 9×11), combine tomatoes, bell pepper, onion, and garlic; place the feta in the center; drizzle olive oil over everything.
In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mix evenly over the veggies and feta.
Place your dish(es) on a baking sheet (for ease of handling), and bake for about 25 minutes. The vegetables should be soft, and the feta should begin to soften and meld with them.
Remove from oven momentarily. Stir everything so the feta is blended into the veggies, then stir in the chopped baby spinach until it’s evenly mixed.
Make wells for eggs: either one well per ramekin, or four wells in the larger dish. Crack one egg into each well.
Return to oven and bake for another 10 minutes (or until egg whites are set but yolks are still slightly runny, or to your preferred doneness).
Once done, top with fresh herbs like basil or chives if you like.
Serve hot, with crusty baguette, toast, or pita for dipping.
Helpful Tips
If you like your egg yolks more cooked, add a minute or two to the second bake; for runny, keep a close eye.
Choose a high-quality feta cheese that holds together well — avoid overly crumbly types to ensure it softens and blends smoothly with the roasted vegetables.
If your tomatoes release a lot of juice, consider draining some of the excess liquid before baking to prevent the dish from becoming too watery.
Preheat your oven well — baking at the right temp ensures the vegetables roast and the feta softens properly.
To save time, prep vegetables ahead (dice peppers/onions, mince garlic) so you can assemble quickly.
Substitutions And Variations
Cheese swap: If you’re not a fan of feta, try goat cheese or ricotta, though the flavor profile will change (less tangy).
Veggie additions: You could add mushrooms, zucchini, or eggplant diced; just roast them in with the other veggies.
Spice level: Increase red pepper flakes or add a bit of paprika or cayenne for more heat.
Greens: Swap baby spinach for kale, Swiss chard, or arugula (cook longer if using tougher greens).
Herbs: Fresh herbs like thyme, oregano, or dill at the end lift the dish; you could also experiment with za’atar or sumac for a different twist.
Storage Instructions
Let the dish cool to room temperature but don’t leave out more than 2 hours.
Store in an airtight container in the refrigerator. For the large dish, cover tightly; for ramekins, wrap with foil or use lids.
Use within 3‑4 days.
To reheat: place in a preheated oven (around 350°F / ~175°C) until warmed through. For single servings, microwave works in short bursts (careful not to overcook the eggs).
Nutritional Information
(Per serving, makes 4 servings total)
Calories: ~373 kcal
Total Fat: ~31 g
Saturated Fat: ~12 g
Unsaturated Fat: ~17 g
Cholesterol: ~236 mg
Sodium: ~1,131 mg
Carbohydrates: ~10 g
Fiber: ~2 g
Sugar: ~6 g
Protein: ~16 g
Serving Suggestions
Serve with toasted sourdough or warm pita to scoop up the baked veggies and runny yolks.
A side salad (cucumber, lemon vinaigrette) balances the richness.
Pair with fresh fruit or a simple yogurt on the side to add brightness.
A light drizzle of olive oil or a sprinkle of flaky sea salt just before serving can elevate the flavors.
Frequently Asked Questions About Baked Feta Eggs
Q: Can I make this dairy‑free or lower sodium?
A: Yes! For dairy‑free, most traditional feta is out, but there are vegan “feta” alternatives made from tofu or plant‑based milk that can substitute. Be sure to check their melting properties and salt levels. To reduce sodium, rinse regular feta under cold water to remove surface salt and use a reduced‑sodium version of it; also use less salt in the spice mix.
Q: How can I get the eggs just right — not rubbery but still cooked?
A: The trick is timing. After baking the veggies and feta for 25 minutes, adding the eggs and baking for about 10 minutes usually gives egg whites that are set but yolks still slightly runny. If you prefer firmer yolks, go for 12‑15 more minutes but keep an eye so they don’t overcook.
Q: Can I prep parts of this ahead of time?
A: Absolutely. You can chop the vegetables (pepper, onion, garlic), combine the spice blend, even mix the tomatoes and veggies together a day ahead. Store in fridge, then when you want to bake, assemble, bake, add spinach & eggs. This reduces hands‑on time by quite a bit.
Q: Can I double the recipe or bake in a larger pan?
A: Yes — doubling works fine. If doubling, use a suitably larger baking dish to maintain even thickness of ingredients; bake time may increase a few minutes. Also, ensure eggs are spaced apart if placed in different wells so they cook evenly.
Q: What if I don’t have ramekins?
A: No problem — one large baking dish works well. Just follow the instructions for the large‑dish version: veggies + feta, bake, stir, make “wells” for eggs. Portion out when serving.
Conclusion
Thank you so much for letting me share this Baked Feta Eggs recipe with you! It’s one of those meals that feels luxurious despite being simple — the melty feta, roasted veggies, and baked eggs come together in a way that’s satisfying and comforting. I hope you enjoy making it as much as I do, whether you’re whipping it up for a lazy weekend breakfast or feeding friends for brunch. It’s flavorful, easy, and always a crowd‑pleaser. Happy baking, and may every bite bring warmth and joy.
Print
Baked Feta Eggs
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Baked Feta Eggs is a satisfying, oven-baked breakfast made with juicy tomatoes, bell peppers, creamy feta, and perfectly baked eggs. A perfect way to start the day with rich flavor and easy prep.
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 oz feta cheese
4 Tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp dried thyme
½ tsp black pepper
½ tsp red pepper flakes
1 cup chopped baby spinach
4 large eggs
Optional: chopped fresh basil or chives
Instructions
Preheat your oven to 400°F (≈ 200°C).
If making individual servings, divide the tomatoes, red bell pepper, onion, garlic, and feta among 4 ramekins. Drizzle about 1 Tbsp olive oil over each dish. If using one large baking dish (8×8 or 9×11), combine tomatoes, bell pepper, onion, and garlic; place the feta in the center; drizzle olive oil over everything.
In a small bowl, mix dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle this spice mix evenly over the veggies and feta.
Place your dish(es) on a baking sheet (for ease of handling), and bake for about 25 minutes. The vegetables should be soft, and the feta should begin to soften and meld with them.
Remove from oven momentarily. Stir everything so the feta is blended into the veggies, then stir in the chopped baby spinach until it’s evenly mixed.
Make wells for eggs: either one well per ramekin, or four wells in the larger dish. Crack one egg into each well.
Return to oven and bake for another 10 minutes (or until egg whites are set but yolks are still slightly runny, or to your preferred doneness).
Once done, top with fresh herbs like basil or chives if you like.
Serve hot, with crusty baguette, toast, or pita for dipping.
Notes
Choose a high-quality feta that’s not too crumbly so it melts nicely into the vegetables.
Drain excess tomato juice if needed to avoid a watery bake.
Bake time may vary based on preferred egg doneness.
If using ramekins, they should hold at least 10 oz each
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
Nutrition
- Serving Size: 1 serving
- Calories: 373 kcal
- Sugar: 6 g
- Carbohydrates: 10 g
- Protein: 16 g