Last updated on September 10th, 2025 at 11:25 pm
Introduction
When you want a breakfast that feels cozy yet elegant, baked feta eggs are the perfect solution. Imagine juicy roasted tomatoes, sweet bell peppers, tender spinach, and creamy feta cheese baked together, then topped with a golden egg right in the center. It’s hearty enough for brunch, but still light and wholesome for a weekday breakfast.
This Mediterranean-inspired dish has quickly become one of my go-to recipes when I want something that looks fancy but is actually easy. Save this recipe now—your future self will thank you the next time you’re hosting brunch or craving a nourishing breakfast!
A Little Story: From Viral Pasta to Breakfast Hero
If the viral baked feta pasta had you hooked, you’ll love this breakfast spin on it. In Italy, eggs and vegetables are often baked together for a rustic meal (think frittatas and casseroles). Here in the U.S., we’re always looking for make-ahead breakfasts that still feel special, and this dish fits the bill perfectly.
Whether you bake it in one big dish for family-style serving, or in cute little ramekins for individual portions, it’s a dish that bridges comfort food and elegance. I especially love serving it for Mother’s Day brunch or an Easter breakfast table—it’s colorful, warm, and inviting.
(If you love this style, you should also check out our Savory Ricotta Pancakes for another Italian-inspired breakfast!)
Ingredients
Here’s what you’ll need to make baked feta eggs (serves 4):
- 2 cups cherry or grape tomatoes – roasted until they burst with flavor.
- 1 red bell pepper, diced – for sweetness and color (sub yellow or orange).
- ½ small red onion, diced – for brightness (sub shallots or green onion).
- 3 cloves garlic, minced – because breakfast needs garlic too.
- 8 oz block of feta cheese – creamy, tangy, and melty.
- 4 tablespoons olive oil – helps everything roast beautifully.
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional, for a little kick).
- 1 cup chopped baby spinach – for freshness and color.
- 4 large eggs – cracked right into the dish.
- Optional toppings: fresh basil, parsley, or chives.
(Want to add more Italian flavor? Try sprinkling in homemade Italian seasoning for an herby boost.)
Instructions
- Preheat the oven to 400°F.
- Assemble the veggies & feta.
- For ramekins: Divide tomatoes, peppers, onion, garlic, and feta among 4 oven-safe dishes.
- For one large baking dish: Place veggies around the feta block in the center.
- Drizzle olive oil evenly over everything.
- Season. Mix oregano, salt, thyme, black pepper, and red pepper flakes in a bowl. Sprinkle evenly over the veggies and feta.
- Bake (Round 1). Place ramekins on a baking sheet (to prevent spills) or bake the single dish directly. Roast for 25 minutes.
- Stir & add spinach. Remove from oven, stir so feta mixes into the veggies, then add chopped spinach. Mix gently.
- Add eggs. Make small wells in the mixture and crack an egg into each.
- Bake (Round 2). Return to oven for 8–10 minutes, or until egg whites are set but yolks are still soft.
- Serve. Top with fresh herbs and serve warm with crusty bread, pita, or toast for dipping.
Tips & Substitutions
- Cheese swaps: Goat cheese or Boursin also work well if you don’t have feta.
- Veggie swaps: Zucchini, mushrooms, or leeks can stand in for peppers and tomatoes.
- Egg doneness: Like runny yolks? Bake closer to 8 minutes. Prefer set yolks? Go to 12 minutes.
- Serving tip: If making for brunch, bake in ramekins—guests love the individual presentation.
(Looking for another brunch crowd-pleaser? Try our Easy Italian Eggplant Parm.)
Storage & Make Ahead
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 325°F for 10 minutes or microwave gently.
- Make Ahead: You can roast the veggies and feta the night before, then crack in the eggs and bake in the morning.
FAQ
Can I make baked feta eggs without ramekins?
Yes! Just use an 8×8 or 9×11-inch baking dish. It’s easier for meal prep.
Can I make it dairy-free?
Swap feta for a dairy-free cheese alternative—almond ricotta works nicely.
Can I meal-prep this for the week?
Yes, but eggs will firm up after reheating. If meal-prepping, consider baking the veggie-feta base first and adding fresh eggs when reheating.
Conclusion
This baked feta eggs recipe is everything I love about Mediterranean cooking—simple, colorful, and deeply satisfying. Whether you’re hosting brunch or just want a better weekday breakfast, it’s a dish worth saving.
👉 Don’t forget to pin this recipe for later and share it with friends!
