Baked Feta Eggs Recipe

Introduction

If you crave a breakfast dish that’s both stunning and satisfying, this Baked Feta Eggs recipe delivers bold Mediterranean flavor with minimal effort. The contrast of creamy feta, perfectly set eggs, and savory roasted vegetables offers a morning boost or an impressive brunch centerpiece that everyone will remember.

This dish is a crowd-pleaser for its vivid presentation and the irresistible aroma that fills your kitchen. Even better, it requires just a handful of everyday ingredients and one skillet—hello, easy cleanup!

Flavorful and Effortless Baked Feta Eggs

The magic of baked feta eggs lies in how the salty, tangy feta melts into a bed of tomatoes and herbs, forming a rich base for perfectly baked eggs. The gentle bake allows the whites to set while keeping the yolks deliciously runny, inviting you to dip, scoop, or swipe with your favorite toasted bread.

For added texture and taste, toss in some sliced bell peppers, spinach, or red onion. Using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper can make the prep a breeze, especially if you want those vegetables finely and evenly diced.

Mastering the Creamy Feta Base

Crumbled feta—either store-bought or freshly crumbled—spreads across the bottom of your skillet, mingling with juicy cherry tomatoes, olive oil, and a pinch of chili flakes or oregano. As the feta bakes, it becomes melty but retains a creamy bite that’s glorious with eggs.

Choosing the right amount of olive oil is key to carrying the flavors—and an YARRAMATE 16oz/470ml Oil Sprayer for Cooking allows you to coat your veggies and cheese with the perfect mist, minimizing waste and maximizing even coverage.

How to Bake and Serve Baked Feta Eggs

Bake your feta and vegetables first, allowing the cheese to soften and the tomatoes to blister. Create wells in the mixture and gently crack in your eggs, then return the skillet to the oven until the egg whites are set. For foolproof egg doneness, check with a ThermoPro TP19H Digital Meat Thermometer for Cooking if you desire absolute precision.

Baked feta eggs are highly customizable: serve them directly in the skillet, spooned over sourdough, or accompanied with a fresh salad. The eggs’ runny yolk and herby veggies pair perfectly with a crisp, cold drink—consider keeping your favorite juice in a Stanley Quencher ProTour Flip Straw Tumbler for a refreshing brunch companion.

Serving Ideas for Entertaining

For gatherings, double the recipe and serve in a roomy cast-iron or oven-proof pan. Line your skillet with a sheet of Reynolds Kitchens Brown Parchment Paper Roll to make cleanup faster and facilitate easy transfer of your baked eggs to a serving platter.

Accompany with toasted pita, avocado slices, or a simple Greek salad. These flexible servings and vibrant colors make baked feta eggs as inviting at the breakfast table as they are for lunch or brunch buffets.

Nutritional Information and Serving Size

This recipe yields 2–3 substantial servings. Each serving is nutrient-rich, offering a balanced blend of protein, healthy fats, and essential vitamins (especially if you add veggies). Each portion is approximately 350 calories, varying based on add-ins and serving style.

Baked Feta Eggs Recipe (Recap)

Baked feta eggs combine the creamy tang of feta cheese, the sweetness of roasted tomatoes, and the richness of baked eggs to create a standout dish that’s perfect for entertaining or everyday enjoyment. Versatile and visually appealing, it’s a breakfast hit that delivers on all fronts: easy to prepare, nourishing, and utterly delicious.

Instructions

1. Preheat your oven to 400°F (200°C). For easy cleanup, line your oven-safe skillet or dish with a layer of Reynolds Kitchens Brown Parchment Paper Roll.
2. Scatter the crumbled feta evenly in the skillet. Top with cherry tomatoes, optional onion, and bell pepper. Drizzle with olive oil (using the YARRAMATE Oil Sprayer for Cooking for even distribution), then sprinkle with herbs, chili flakes, salt, and pepper.
3. Bake for 10 minutes, until the feta softens and tomatoes begin to blister.
4. Remove from oven. With the back of a spoon, create small wells in the mixture. Crack an egg into each well. Bake for another 7–10 minutes, until whites just set and yolks remain runny (monitor with a ThermoPro TP19H Digital Meat Thermometer for perfect results).
5. Remove from oven. Sprinkle with fresh parsley or basil. Serve scooped onto plates or with toasted bread, cold juice in a Stanley Quencher ProTour Flip Straw Tumbler for extra refreshment.

Cook and Prep Times

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Enjoy this vibrant, Mediterranean-inspired twist on eggs for your next breakfast or brunch!