Name: Baked Feta Eggs Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup grape or cherry tomatoes; 1 red bell pepper, chopped; 1/2 red onion, thinly sliced; 2 cloves garlic, minced; 3/4 cup crumbled feta cheese; 4 large eggs; 1 cup baby spinach; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon sea salt or kosher salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; Optional toppings: chopped fresh parsley, sliced green onions, diced chives

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A warm, Mediterranean-inspired baked egg dish with juicy roasted tomatoes, creamy feta, and fresh spinach—comforting and flavorful for breakfast or brunch.

Baked Feta Eggs Recipe

Why You’ll Love This Recipe

I love how easy and hands-off this recipe is. Roasting the veggies with feta brings out deep flavors, and baking the eggs right in makes everything come together with minimal effort. The bright tomatoes, melty cheese, and greens make it both visually appealing and deliciously balanced.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tomatoes (grape or cherry)
Bell pepper (red, or use yellow/orange)
Red onion
Garlic
Feta cheese
Eggs
Baby spinach
Olive oil
Seasonings: dried oregano, dried thyme, sea salt or kosher salt, ground black pepper, red pepper flakes
Optional toppings: chopped fresh parsley, sliced green onions, diced chives

directions

Preheat oven to 400 °F.
Choose individual ramekins or one 8×8–9×11 inch baking dish.
Divide tomatoes, bell pepper, red onion, garlic, and feta among dishes. Drizzle olive oil over each.
Mix oregano, thyme, salt, pepper, and red pepper flakes; sprinkle over veggies and cheese.
Bake for 25 minutes, until veggies soften.
Stir in baby spinach until combined.
Make wells (one per ramekin or four in large dish); crack eggs into wells.
Bake an additional 10 minutes, until egg whites are set.
Garnish with parsley, green onions, or chives. Serve warm or at room temperature with crusty bread, toast, or pita.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 35 minutes to cook, and 45 minutes total.

Variations

Cheese swaps: I sometimes use goat cheese or herbed soft cheese instead of feta for a different flavor.
Veggie swaps: I like swapping in zucchini, mushrooms, or kale depending on the season.
Add heat: When I want a spicier version, I use cayenne pepper or jalapeños.
Scramble version: I sometimes bake the eggs with feta in a larger dish, then stir it all together for a creamy, scrambled texture.

storage/reheating

I store any leftovers covered in the fridge for up to 3–4 days. To reheat, I use a 350 °F oven for about 10–12 minutes, or a microwave for 1–2 minutes, being careful not to overcook the eggs.

FAQs

How can I tell when the eggs are done?

I look for the egg whites to be completely opaque and set. If they’re still a bit runny, I let the dish rest a few minutes and the residual heat finishes cooking them.

Can I make this ahead and reheat it?

Absolutely. I often bake it in advance and reheat it gently in the oven. It tastes great the next day too.

Is it very salty from the feta?

Not at all. The feta gives a creamy texture and savory note without making it overly salty.

What dish size works best?

For individual servings, I use ramekins that hold about 10 ounces. For a family-style dish, an 8×8 or 9×11 inch pan works perfectly.

Can I make it lower-carb or keto?

Yes, I just skip the bread or pita and pair it with a green salad or avocado slices. It’s naturally low in carbs.

Conclusion

I adore this Baked Feta Eggs recipe for its ease, flavor, and versatility. It combines vibrant veggies, creamy cheese, and perfectly baked eggs into a satisfying dish I love making for breakfast or brunch. It’s easy to customize and even better the next day—definitely one I make often.