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Baked Feta Eggs

Gourmet Baked Feta Eggs: Your New Favorite Brunch Delight

Baked Feta Eggs combine creamy feta and healthy veggies for a delicious brunch meal that delights the senses.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Mixture
  • 1 cup Cherry or Grape Tomatoes Substitute with diced regular tomatoes if needed.
  • 1 medium Red Bell Pepper Any sweet pepper can be used as an alternative.
  • 1 medium Red Onion White or yellow onion works as a substitute.
  • 2 cloves Garlic Fresh minced garlic is preferred, but garlic powder can be used in a pinch.
  • 200 g Feta Cheese Goat cheese can be used for a different taste.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Dried Oregano Thyme or Italian seasoning can be alternatives.
  • 1 teaspoon Sea Salt Regular salt can be substituted.
  • 1 teaspoon Dried Thyme Can be omitted or replaced with mixed herbs.
  • 1/2 teaspoon Ground Black Pepper White pepper is a potential substitute.
  • 1/2 teaspoon Red Pepper Flakes Adjust quantity to taste, or omit for a milder dish.
  • 2 cups Chopped Baby Spinach Kale or Swiss chard can be used as substitutes.
For the Eggs
  • 4 Large Eggs Egg replacements should be carefully considered as they may alter texture.
Optional Garnish
  • 1/4 cup Chopped Fresh Herbs or Sliced Chives Any fresh herbs, such as parsley or basil, can be used.

Equipment

  • Oven
  • Ramekins
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Baked Feta Eggs
  1. Preheat your oven to 400°F (200°C). Gather your ramekins or one large baking dish.
  2. In four ramekins, evenly distribute the cherry or grape tomatoes, diced red bell pepper, sliced red onion, and minced garlic. Drizzle olive oil over the top.
  3. Combine the dried oregano, sea salt, dried thyme, ground black pepper, and red pepper flakes in a bowl. Sprinkle over the vegetables and feta.
  4. Place the ramekins on a baking sheet or slide the baking dish into the oven. Bake for 25 minutes, until vegetables are tender and feta is melted.
  5. Remove from the oven and stir the mixture. Fold in the chopped baby spinach.
  6. Create small wells in the mixture and crack a large egg into each well, being careful not to break the yolk.
  7. Return the vessels to the oven and bake for an additional 10 minutes or until the egg whites are set, maintaining slightly runny yolks.
  8. Remove from the oven, let cool slightly, and sprinkle with fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 400mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 30mgCalcium: 400mgIron: 2mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a fresh breakfast, prep the baked mixture a day in advance without eggs, adding eggs just before baking.

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