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Baked Feta Eggs Recipe

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This wonderful baked feta eggs recipe is a delicious breakfast, brunch, or lunch. The combination of creamy feta, juicy tomatoes, bright vegetables, and a hearty egg makes for a satisfying meal.

You can make this recipe in one large dish or four ramekins/smaller baking dishes. I like making this breakfast casserole in individual dishes because they look so pretty while serving them. These make a great main course for a special breakfast or brunch like Easter or Mother's Day!

Baked feta eggs with spinach and tomatoes in a small ramekin with a gold spoon on a white plate with bread.
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These healthy baked feta eggs are easy to pull together and are a great low carb breakfast recipe.

If you like the viral baked feta pasta, you'll love the flavors of this easy breakfast dish. You can also try the fried feta eggs recipe, that's served on a tortilla with avocado.

Ingredients

Here's what you'll need to make these Mediterranean-inspired baked eggs with feta and spinach.

Ingredients for baked feta eggs.
  • Tomatoes - You'll use grape or cherry tomatoes roasted till they burst for juicy, delicious flavor.
  • Bell Pepper - bright red bell peppers look beautiful and taste great. You can sub for yellow or orange bell peppers as well.
  • Red Onion - the chopped red onion provides a bright jolt of allium flavor.
  • Feta Cheese - the feta cheese melts just enough to provide a creamy base for this recipe and offers a wonderful mellow flavor to the dish.
  • Eggs - the fresh eggs provide wonderful protein and flavor to this meal.
  • Baby Spinach - the chopped baby spinach will provide some lovely, bright green freshness to this dish.
  • Olive Oil - you'll use a little olive oil to marinate the vegetables in while they bake. This will help the flavors come together.
  • Seasonings - to season this recipe, you'll use a combination of dried oregano, sea salt (or kosher salt), dried thyme, ground black pepper, and red pepper flakes.
  • Optional Toppings - you can top the baked eggs with chopped fresh parsley, sliced green onions, or diced chives (like I did!)

See the recipe card for quantities.

Instructions

Preheat oven to 400 degrees F. 

If using ramekins or individual serving dishes - divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes*. Drizzle a tablespoon of olive oil over each dish.

If using one large dish - combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies. 

Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine.

Sprinkle the spice mixture over the top of the feta and veggies (divide equally between the four dishes, if you are making individual servings). 

A sheet pan with four ramekins with bell peppers, tomatoes, red onion, a chunk of feta, and spices.

Place ramekins on a baking sheet before placing in the oven or place baking dish directly in the oven. Bake for 25 minutes.

Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies. Then add the spinach and stir it in till combined.

Feta, spinach, tomatoes, bell peppers, and spices mixed together in ramekins on a sheet pan.

Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells. 

Four ramekins of feta, spinach, tomatoes, and raw eggs on a sheet pan.

Place dishes back in the oven and bake for an additional 10 minutes, until the whites of the eggs are no longer translucent.

Four ramekins of baked feta eggs on a gold sheet pan.

Top with optional chopped fresh herbs or sliced chives.

Serve warm or at room temperature with crusty bread, toast, or pita for dipping.

Tips for Making this Recipe

Cooking Tips - If you are cooking this recipe in individual ramekins, I highly recommend placing them on a baking sheet before putting them in the oven. This will help stop any spillage and will make it easier to move the ramekins in and out of the oven.

Recommended Tools - If you are using individual servings using ramekins or small baking dishes, make sure they hold at least 10 ounces or more. If you are using one large baking dish, I recommend using an 8x8 or 9x11-inch pan.

Storage

The baked eggs will keep for up to 3 days in the refrigerator. Cover the baking dish with plastic wrap or move the egg bake to an airtight container.

Baked feta eggs with spinach and tomatoes in a small ramekin.

Substitutions & Variations

  • Cheese - if you don't have a block of feta, you can use crumbly feta cheese. If you'd prefer to swap out the feta, this recipe can be made with goat cheese or Boursin cheese.
  • Onions - the red onion can be swapped for ¼ cup of sliced green onion or two shallots.
  • Vegetables - the tomatoes and bell pepper can both be swapped out for zucchini, leeks, or other sweet peppers.
A piece of bread being scooped into a ramekin of baked feta eggs.

More Healthy Breakfast Recipes

  • Savory Yogurt Recipe - a wonderfully customizable breakfast bowl with Greek yogurt, a hard-boiled egg, cucumbers, tomatoes, and everything bagel seasoning.
  • Whipped Cottage Cheese - delicious whipped cottage cheese topped with granola and fresh berries. This protein-rich breakfast is perfect if you have a sweet tooth.
  • Banana Oat Pancakes - fluffy pancakes with hearty and healthy ingredients.

If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.

Yield: 4 servings

Baked Feta Eggs

Baked feta eggs with spinach and tomatoes in a small ramekin with a gold spoon.

These wonderful baked feta eggs with tomatoes and spinach are a delightful breakfast or brunch recipe.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper, diced
  • ½ small red onion, diced
  • 3 cloves minced garlic
  • 8 ounces feta cheese
  • 4 tablespoons olive oil
  • 1 teaspoons dried oregano
  • 1 teaspoons sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup chopped baby spinach
  • 4 large eggs
  • Optional for topping - chopped fresh basil or fresh chives

Instructions

  1. Preheat oven to 400 degrees F. 
  2. If using ramekins or individual serving dishes* - divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
  3. If using one large dish** - combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies. 
  4. Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine.
  5. Sprinkle the spice mixture over the feta and veggies (divide equally between the four dishes if you are making individual servings). 
  6. Place ramekins on a baking sheet before placing them in the oven, or place the baking dish directly in the oven. Bake for 25 minutes.
  7. Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies. Then add the spinach and stir it in till combined.
  8. Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells. 
  9. Place dishes back in the oven and bake for an additional 10 minutes.
  10. Top with optional chopped fresh herbs or sliced chives.
  11. Serve with crusty baguette, toast, or pita for dipping.

Notes

*Ramekins should hold at least 10 ounces or more.

**If using one baking dish, I recommend using an 8x8 or 9x11 baking pan.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 373Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 236mgSodium: 1131mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 16g

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