Description
Baked feta eggs with tomatoes, spinach, and aromatic herbs create a delicious, wholesome breakfast or brunch featuring creamy feta, roasted vegetables, and perfectly baked eggs.
Ingredients
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese
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 chopped baby spinach
4 large eggs
Optional: chopped fresh basil or fresh chives for topping
Instructions
- Preheat the oven to 400°F (200°C).
- If using individual ramekins, divide tomatoes, bell pepper, red onion, garlic, and feta evenly among 4 dishes. Drizzle 1 tablespoon olive oil over each.
- If using one large baking dish, combine tomatoes, bell pepper, red onion, and garlic in the dish and place feta in the center. Drizzle olive oil over veggies and cheese.
- In a small bowl, mix oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle evenly over feta and vegetables.
- Place ramekins on a baking sheet or the baking dish directly in the oven. Bake for 25 minutes.
- Remove from oven and gently stir to combine melted feta with roasted vegetables. Add chopped spinach and stir until combined.
- Create a well in the center of each ramekin or four wells if using a single dish. Crack an egg into each well.
- Return to oven and bake an additional 10 minutes, or until eggs are cooked to your liking.
- Garnish with fresh basil or chives if desired. Serve with crusty bread, toast, or pita for dipping.
Notes
Swap baby spinach for kale or Swiss chard for different greens.
Add olives or sun-dried tomatoes for extra flavor.
Use goat cheese or ricotta instead of feta for a milder taste.
Add cooked sausage or bacon for a heartier meal.
Drizzle with balsamic glaze before serving for a sweet tang.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in oven or microwave; eggs may firm up, scramble leftovers if desired.
Use cherry or grape tomatoes for best roasting; chop larger tomatoes if substituting.
Vegan option: omit eggs and feta; substitute with vegan cheese and tofu scramble.
Adjust egg baking time for preferred doneness.
Fresh herbs can replace dried; add near end of cooking.
Can double recipe using larger dishes or more ramekins; adjust baking time.
Serve with gluten-free bread to keep it gluten-free.
Add zucchini, mushrooms, or eggplant for more veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 210 mg
