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Baked Feta Eggs Recipe

Baked Feta Eggs Recipe: A Wholesome Mediterranean Breakfast

Baked Feta Eggs Recipe is a low-carb, vegetarian dish packed with flavor, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Cherry or Grape Tomatoes Feel free to substitute with any small tomato variety.
  • 1 medium Red Bell Pepper Any colored bell pepper can be used.
  • 1 medium Red Onion Yellow or white onion works well too.
  • 2 cloves Garlic Opt for fresh garlic for optimal taste.
For the Cheese and Eggs
  • 200 grams Feta Cheese Goat cheese is a great alternative.
  • 4 large Eggs Choose fresh eggs for the best results.
For the Seasonings
  • 2 tablespoons Olive Oil Using extra virgin maximizes flavor.
  • 1 teaspoon Dried Oregano Dried basil can be used as a swap.
  • 1 teaspoon Sea Salt Adjust to your liking.
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Ground Black Pepper Freshly ground is ideal.
  • 1/4 teaspoon Red Pepper Flakes Adjust or omit based on preference.
For the Greens
  • 2 cups Baby Spinach Other greens like Swiss chard or kale work too.
Optional Toppings
  • Fresh Basil or Chives Use to garnish for added freshness.

Equipment

  • oven
  • Baking Dish
  • Ramekins
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients and have your baking dish or ramekins ready.
  2. Evenly distribute the cherry or grape tomatoes, red bell pepper, red onion, and garlic among the ramekins or mix in a large baking dish.
  3. In a small bowl, mix the dried oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle over the vegetables.
  4. Place the ramekins or baking dish on a baking sheet and bake for about 25 minutes until the vegetables are tender.
  5. Stir to combine the vegetables and feta, then add the baby spinach, stirring until wilted.
  6. Create small wells in the vegetable mixture and crack a large egg into each. Bake for an additional 10 minutes until the whites are set.
  7. Remove from the oven, let cool slightly, and garnish with fresh basil or chives before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 14gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 186mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For a quick meal, prep ahead without the eggs and add them just before baking. Store in an airtight container for up to 3 days.

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