Name: Baked Feta Eggs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes; 1 red bell pepper, diced; 1/2 small red onion, diced; 3 cloves minced garlic; 8 ounces feta cheese; 4 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon sea salt; 1/2 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1/2 teaspoon red pepper flakes; 1 cup chopped baby spinach; 4 large eggs; Optional for topping – chopped fresh basil or fresh chives

If you’re searching for a meal that embodies both coziness and Mediterranean flair, these Baked Feta Eggs will quickly become your new breakfast obsession. Imagine silky, just-set eggs nestled into creamy, warm feta, surrounded by a colorful medley of sweet tomatoes, mild spinach, and vibrant bell peppers. This baked dish is effortless enough for busy mornings but impressive enough for brunch with guests. Every bite is bursting with flavor, and cleanup is a breeze—what more could you ask from a savory skillet breakfast?

Ingredients You’ll Need

This recipe brings together humble ingredients that work together in perfect harmony. Every component is essential, contributing to the taste, texture, or color that makes Baked Feta Eggs so special. Here’s what you’ll need and why it matters:

Cherry or grape tomatoes: Juicy and sweet, they soften beautifully as they bake and create a fresh, vibrant sauce.
Red bell pepper: Adds a lovely crunch and gentle sweetness that pairs perfectly with the feta.
Red onion: Offers a mild bite and brings out the savory depth in every forkful.
Minced garlic: Infuses your eggs with irresistible, aromatic flavor.
Feta cheese: The creamy, tangy star of the show—it melts into the vegetables to create a luscious, salty bite.
Olive oil: Coats the vegetables and feta, lending smooth richness and helping everything roast up beautifully.
Dried oregano: Gives a classic Mediterranean touch, awakening all the other flavors.
Sea salt: Enhances every ingredient but take care if your feta is extra salty!
Dried thyme: Brings subtle earthiness and balance to the herbs and cheese.
Ground black pepper: Adds depth and just a hint of heat.
Red pepper flakes: A little heat for those who love a touch of spice—add more if you like it fiery!
Baby spinach: Tossed in after baking; it wilts perfectly, packing in extra nutrition and gorgeous color.
Large eggs: The stars of the dish—baked until just set for that perfect runny yolk moment.
Optional chopped fresh basil or chives: A final flourish for color and a hit of fresh herbal aroma.

How to Make Baked Feta Eggs

Step 1: Prep the Oven and Dishes

Begin by preheating your oven to 400 degrees F. Decide whether you want to make individual portions using ramekins or one larger dish for serving family-style. If you opt for individual servings, make sure each ramekin can hold at least 10 ounces. For a bigger batch, use an 8×8 or 9×11-inch baking dish. A little bit of prep here guarantees your vegetables and feta have the space to bubble away to perfection.

Step 2: Layer Vegetables and Feta

Divide your cherry tomatoes, diced red bell pepper, red onion, minced garlic, and feta cheese evenly among your ramekins. If using a single baking dish, simply scatter the tomatoes, bell pepper, onion, and garlic around the dish, then nestle the block or crumbles of feta right in the center. Drizzle everything generously with olive oil, so the vegetables caramelize and the feta turns luxuriously creamy as it bakes. This part sets the flavor foundation for your Baked Feta Eggs.

Step 3: Mix Your Spice Blend

In a small bowl, combine dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Stir them together until well mixed—this is your secret weapon for adding that irresistible Mediterranean punch. Sprinkle the spice blend evenly over your feta and vegetable mixture. The herbs and heat will infuse the baking goodness with layers of flavor.

Step 4: Bake the Veggies and Feta

Place the prepared ramekins onto a baking sheet for easy transfer and extra stability, or simply pop your large dish directly into the oven. Bake for 25 minutes. During this time, the tomatoes will start to burst, the onion and peppers soften, and the feta becomes creamy throughout. The kitchen will start to smell absolutely incredible—trust the process!

Step 5: Stir, Add Spinach, and Prep For Eggs

Once the timer goes off, carefully remove the dishes from the oven. Use a fork or spoon to gently stir everything together so the roasted veggies and melted feta blend into a unified, velvety mix. Now, add your chopped baby spinach and fold it in; it will wilt quickly in the oven’s residual heat. This is where your Baked Feta Eggs gain a little extra color and that satisfying nutritional punch. Next, create a small well in the center of each ramekin, or four little wells in one baking dish—these will cradle your eggs.

Step 6: Bake the Eggs

Crack a large egg into each well you’ve made, keeping the yolks whole for that perfect runny center. Return your dish or ramekins to the oven and bake for an additional 10 minutes, or until the egg whites are just set but the yolks are still a little jammy. If you like your eggs more cooked, simply add a couple more minutes to the bake time. This step transforms the dish from a cheesy vegetable bake into true Baked Feta Eggs magic.

Step 7: Garnish and Serve

Once the eggs are done to your liking, remove your dish from the oven and let it cool for a minute or two. Finish your Baked Feta Eggs with a sprinkle of freshly chopped basil or chives if you like—the pop of color and fresh flavor is truly worth it. Serve piping hot, preferably with hearty slices of crusty bread for dipping and scooping every last flavorful bite.

How to Serve Baked Feta Eggs

Garnishes

Don’t underestimate the power of a good garnish! A handful of chopped fresh basil or sliced chives not only makes Baked Feta Eggs look extra inviting but adds a burst of fresh flavor right at the finish. If you want to mix things up, try a little lemon zest, a swirl of yogurt, or even a sprinkle of toasted pine nuts for crunch.

Side Dishes

Because Baked Feta Eggs are so rich and savory, they beg for something simple on the side. A toasted baguette or warm pita is absolutely perfect for dipping into those golden yolks and scooping up the cheesy tomato mixture. For a bigger brunch, try pairing with crisp roasted potatoes, a simple cucumber salad, or even some fresh fruit on the table for contrast.

Creative Ways to Present

Individual ramekins make this dish feel delightfully personal and special—perfect for brunch parties or breakfast-in-bed occasions. If serving family-style, bring the baking dish to the table and let everyone dig in, rustic-style. For a playful twist, scoop servings onto toasted English muffins, tuck into warm wraps for a handheld breakfast, or serve over a bed of saffron rice for a Mediterranean-inspired lunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Baked Feta Eggs (which is rare in my house), store any leftovers in an airtight container in the refrigerator. The eggs will keep well for up to two days, although the texture of the yolks may change upon reheating. The flavors tend to meld even more overnight, making that second-day serving almost as good as the first!

Freezing

While you can technically freeze Baked Feta Eggs, keep in mind that the eggs and feta may become a bit watery and the texture could change. If you do freeze them, let the dish cool completely, then wrap tightly and freeze for up to a month. Thaw overnight in the fridge before reheating, but for best texture, this dish is ideally enjoyed fresh.

Reheating

To reheat, simply place leftovers in an oven-safe dish and warm at 350 degrees F for about 10 minutes, or until heated through. If you’re in a hurry, a few short bursts in the microwave will do the trick. To keep the eggs from overcooking, cover the dish with foil or a damp paper towel before reheating.

FAQs

Can I use a different type of cheese for Baked Feta Eggs?

Absolutely! While feta is the classic choice and gives that authentic tang, you can experiment with crumbled goat cheese or even soft ricotta for a milder flavor. Just know that the saltiness and texture will vary with different cheeses.

Is it possible to add more vegetables?

Of course. This recipe is super flexible! Try adding zucchini, mushrooms, kale, or even roasted eggplant if you have some on hand. Just be sure to chop everything small so it cooks evenly with the base veggies.

How do I prevent the eggs from overcooking?

Keep an eye on your Baked Feta Eggs during the final bake. The trick is to remove them from the oven as soon as the whites are just set but before the yolks firm up completely. If you prefer runnier yolks, check around the 8-minute mark.

Can this recipe be made dairy-free?

If you’re avoiding dairy, you can swap the feta for a vegan feta alternative and use plant-based yogurt for garnish. The texture will differ, but you’ll still have a lovely savory dish full of flavor.

What’s the best way to make Baked Feta Eggs for a crowd?

Use a large baking dish instead of individual ramekins, then simply multiply the recipe as needed. It’s easy to assemble ahead of time, so you can pop it in the oven and serve everyone at once—just be sure to add a minute or two to the baking time as needed for larger quantities.

Final Thoughts

Whether you’re preparing a cozy weekend brunch or looking to brighten up your weekday breakfast routine, Baked Feta Eggs are a true celebration of flavor, color, and comfort. I hope you’ll give this recipe a try and share it with someone you love—the best meals are always the ones enjoyed together!