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Baked Feta Eggs

Baked Feta Eggs: The Creamy Mediterranean Breakfast You’ll Love

Baked Feta Eggs are a delicious Mediterranean breakfast, featuring creamy feta and fresh vegetables, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cherry or Grape Tomatoes Substitute with diced regular tomatoes if unavailable.
  • 1 medium Red Bell Pepper Any bell pepper color can be substituted.
  • 1 medium Red Onion Use yellow onion for a milder taste.
  • 2 cloves Garlic Fresh garlic is ideal, garlic powder can work in a pinch.
  • 200 grams Feta Cheese Goat cheese can also be used.
  • 1 tablespoon Olive Oil Avocado oil is a good substitute.
  • 1 teaspoon Dried Oregano Italian seasoning can serve as an alternative.
  • 1 teaspoon Sea Salt Adjust to your preference, use kosher salt if preferred.
  • 1 teaspoon Dried Thyme Dried basil can work as well.
  • 1/2 teaspoon Black Pepper White pepper can be used for a less visible option.
  • 1/4 teaspoon Red Pepper Flakes Omit if preferring a milder dish.
  • 2 cups Baby Spinach Swap for kale or Swiss chard if desired.
For the Eggs
  • 4 large Eggs Substitute with egg whites or a vegan alternative if needed.
For Garnish
  • 2 tablespoons Fresh Herbs (Basil or Chives) Optional garnish.

Equipment

  • Oven
  • Baking dish or ramekins

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables by halving cherry tomatoes, dicing bell pepper, finely chopping red onion, and mincing garlic. Place in ramekins or a baking dish.
  3. Drizzle 1 tablespoon of olive oil over the veggies.
  4. Mix together dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes. Sprinkle over the vegetable and feta mixture.
  5. Roast the vegetables in the preheated oven for 25 minutes.
  6. Stir the mixture to combine melted feta with the roasted vegetables, then fold in baby spinach.
  7. Create wells in the mixture and crack a large egg into each well.
  8. Return to the oven and bake for an additional 10 minutes, until egg whites are set but yolks remain runny.
  9. Garnish with fresh herbs if desired, and serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 17gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 375mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Baked Feta Eggs are best served warm alongside crusty bread or warm pita to soak up the flavors.

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