Name: Baked Feta Eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1½ cups cherry or grape tomatoes; 1 red bell pepper, diced; ½ red onion, finely chopped; 2 garlic cloves, minced; 6 oz block feta cheese (or crumbled); 4 tbsp olive oil; ½ tsp dried oregano; ¼ tsp dried thyme; ½ tsp sea salt; ¼ tsp ground black pepper; ⅛ tsp red pepper flakes (optional); 1½ cups baby spinach, chopped; 4 large eggs; Optional: chopped fresh basil or chives, for garnish

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Baked feta eggs are a Mediterranean-inspired breakfast that brings bold flavor, nourishing ingredients, and satisfying texture to your table. Made with sweet cherry tomatoes, colorful bell peppers, creamy feta, and protein-rich eggs, this recipe is both simple and elegant. I love serving it in individual ramekins for a pretty presentation, but it also works beautifully in a single baking dish. Whether for a weekend brunch or a quick weekday lunch, this dish never disappoints.

Why You’ll Love This Recipe

I keep coming back to this baked feta eggs recipe because it’s:

Hearty and nutritious, packed with protein, vegetables, and healthy fats.
Simple to prep, with most of the work done in the oven.
Low-carb and satisfying, without feeling heavy.
Perfect for guests, especially when baked in individual ramekins.
Customizable with easy swaps for vegetables or cheeses.

Ingredients

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

cherry or grape tomatoes
red bell pepper
red onion
garlic
feta cheese
olive oil
dried oregano
sea salt
dried thyme
ground black pepper
red pepper flakes
baby spinach
large eggs
optional: chopped fresh basil or fresh chives

Directions

I preheat the oven to 400°F.
If using ramekins, I divide the tomatoes, bell pepper, onion, garlic, and feta evenly into four 10-ounce oven-safe dishes and drizzle a tablespoon of olive oil over each. For a single baking dish, I layer everything together and place the feta in the center.
In a small bowl, I stir together the oregano, salt, thyme, pepper, and red pepper flakes, then sprinkle the mixture over the veggies and feta.
I place the ramekins on a baking sheet (or the dish directly in the oven) and bake for 25 minutes.
I remove them from the oven and stir everything gently so the feta breaks up and mixes with the vegetables.
I fold in the chopped baby spinach.
I create a well in the center of each ramekin (or four in the baking dish) and crack an egg into each.
I return everything to the oven for another 10 minutes, until the egg whites are just set.
I top with fresh herbs and serve warm with crusty bread or pita for dipping.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I swap feta with goat cheese or Boursin for a milder or creamier flavor.
I use zucchini, leeks, or sweet peppers in place of the bell pepper and tomatoes.
I replace red onion with green onions or shallots.
I add chopped kalamata olives or sun-dried tomatoes for extra Mediterranean flavor.
I crack in two eggs per ramekin for a heartier portion.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.
Reheating: I warm them in a 350°F oven or microwave until just heated through. I don’t recommend freezing because the texture of the eggs and vegetables may change.

FAQs

Can I make this ahead of time?

Yes, I roast the vegetables and feta ahead and refrigerate them. When ready, I reheat, stir in the spinach, add the eggs, and bake.

Can I use crumbled feta instead of a block?

Absolutely. Crumbled feta melts a bit faster, and I find it works just as well in this dish.

What’s the best way to serve this?

I like to serve it with crusty sourdough toast, pita bread, or even a warm croissant. It’s also delicious with a light side salad.

Is this recipe low carb?

Yes, it’s naturally low in carbs and high in protein and fiber. Skip the bread if keeping carbs very low.

Can I use frozen spinach?

Yes, I thaw and drain the spinach well before stirring it in to avoid adding extra moisture.

Conclusion

Baked feta eggs are a feel-good breakfast or brunch that delivers on flavor and simplicity. I love how the salty feta melts into the sweet roasted vegetables and how the eggs add richness without effort. Whether I’m making a cozy solo brunch or serving guests, this dish always impresses. It’s colorful, healthy, and endlessly adaptable—definitely one I keep in regular rotation.