When I want a breakfast or brunch that feels both hearty and fresh, I turn to baked feta eggs. This Mediterranean-inspired recipe brings together sweet roasted vegetables, creamy feta cheese, and perfectly baked eggs—all in one dish. It’s wholesome, simple, and satisfying enough to serve on a slow weekend morning or even for a quick dinner. The combination of flavors is rich without being heavy, and the colorful presentation is always a bonus.
Why You’ll Love This Recipe
I love this recipe because it’s packed with flavor, yet easy enough for even the busiest mornings. The salty, creamy feta melts into the roasted tomatoes and bell pepper, while the eggs bake just enough to hold their shape with slightly runny yolks. It’s naturally gluten-free, vegetarian, and fits well into a low-carb lifestyle.
One of the best parts is how versatile it is. I can swap in different vegetables, herbs, or even cheeses depending on what I have in my kitchen. It’s also great for meal prep—once baked, I can store it in the fridge and reheat it throughout the week. Whether I’m making it for myself or serving it at brunch, this dish always impresses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cherry or grape tomatoes
1 red bell pepper, diced
½ small red onion, diced
3 cloves garlic, minced
8 ounces feta cheese, crumbled or in block form
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 (optional)
1 cup baby spinach, chopped
4 large eggs
Optional: 1 tablespoon chopped fresh basil or chives for garnish
Directions
I preheat the oven to 400°F (200°C).
In either 4 oven-safe ramekins or one medium baking dish, I combine 2 cups of cherry tomatoes, 1 diced red bell pepper, ½ a small diced red onion, and 3 minced garlic cloves. I crumble 8 ounces of feta over the top and drizzle everything with 4 tablespoons of olive oil.
In a small bowl, I mix 1 teaspoon dried oregano, 1 teaspoon sea salt, ½ teaspoon dried thyme, ½ teaspoon ground black pepper, and ½ teaspoon red pepper flakes. I sprinkle the seasoning mix over the veggies and feta.
I place the ramekins on a baking sheet (or the baking dish directly in the oven) and roast for 25 minutes until the tomatoes blister and the feta softens.
After baking, I remove the dish and gently stir in 1 cup of chopped baby spinach, letting the heat wilt it slightly.
I create small wells in the mixture and crack 1 egg into each. I return the dish to the oven and bake for another 10 minutes, until the egg whites are just set and the yolks remain soft.
I garnish with fresh basil or chives if I have them, and serve the dish warm with crusty bread or pita for dipping.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
Here are a few ways I like to change up the flavor depending on what I have available:
Swap the feta for 8 ounces of goat cheese or ricotta for a different creamy texture.
Add ½ cup of sliced mushrooms or diced zucchini before baking for extra vegetables.
Mix in ¼ cup of chopped olives or 2 tablespoons of sun-dried tomatoes for more Mediterranean flavor.
Sprinkle the top with ½ teaspoon of za’atar or smoked paprika before baking for a subtle spice twist.
Storage/Reheating
When I have leftovers, I let the dish cool completely before storing. I either cover the ramekins with plastic wrap or transfer everything into an airtight container. It keeps well in the refrigerator for up to 3 days.
To reheat, I warm it in a 350°F oven for about 10–12 minutes, or microwave an individual portion for 1–2 minutes. I try not to overheat it so the eggs don’t become rubbery.
FAQs
Can I use scrambled eggs instead of whole eggs?
Yes. If I prefer a more uniform texture, I beat the eggs first and pour them over the roasted vegetables before the second bake. It gives more of a casserole-style consistency.
Is there a dairy-free version of this recipe?
I can use a dairy-free feta alternative, or omit the cheese entirely, though the texture and richness will change.
Can I prepare this dish in advance?
I like to roast the vegetables and season them ahead of time. When I’m ready to serve, I just add the eggs and bake for the final 10 minutes.
How can I make this dish spicier?
To add more heat, I increase the red pepper flakes or add thin slices of fresh chili peppers before roasting.
What are good sides to serve with baked feta eggs?
I usually serve it with crusty bread, a cucumber-tomato salad, or a fruit platter. For a more filling meal, roasted potatoes or quinoa also pair well.
Conclusion
This baked feta eggs recipe brings bold flavor and satisfying texture to the table with minimal effort. It’s colorful, wholesome, and easy to adapt based on what I have in the kitchen. Whether I enjoy it fresh from the oven or reheat it the next day, it’s a dish I keep coming back to for its simplicity and taste.
This Easy Baked Feta Eggs recipe features sweet roasted veggies, creamy feta, and perfectly baked eggs for a Mediterranean-inspired dish that’s wholesome, hearty, and satisfying. Ideal for breakfast, brunch, or even dinner, it’s colorful, versatile, and full of flavor.
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, crumbled or block
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 (optional)
1 cup baby spinach, chopped
4 large eggs
Optional: 1 tablespoon chopped fresh basil or chives for garnish
Instructions
Preheat oven to 400°F (200°C).
In ramekins or a medium baking dish, combine tomatoes, bell pepper, red onion, and garlic. Crumble feta over top and drizzle with olive oil.
Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl. Sprinkle over the dish.
Roast for 25 minutes until tomatoes blister and feta softens.
Stir in chopped spinach and let it wilt.
Create wells in the mixture and crack in the eggs. Bake another 10 minutes until whites are set and yolks remain soft.
Garnish with basil or chives and serve warm with crusty bread or pita.
Notes
Swap feta with goat cheese or ricotta for a different texture.
Add mushrooms, zucchini, or olives for variety.
Use za’atar or smoked paprika for added flavor.
Scrambled eggs can replace whole eggs for a more uniform texture.
Great for meal prep—store leftovers for up to 3 days.
