Feta, runny eggs, and herbs are baked and create a breakfast that you are sure to obsess over. Breakfast like this makes you feel like you have your life together.
Just add some crusty bread. This meal is great for impressing brunch guests, but is also easy enough to prepare on a busy Tuesday when you need to feel more excited than you do when having cereal.
Ingredients
For the Baked Eggs:
- 6 large eggs
- 4 ounces feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
For Serving:
- Crusty bread or pita, toasted
- Fresh arugula or spinach (optional)
- Extra olive oil for drizzling
Instructions
Preheat and Prep
Pick your favorite oven-safe dish, about 8×8 or oval shape.
It should be large enough for the eggs to spread out, but snug enough for everything to be baked together.
Olive oil the dish lightly and then put it to the side of the counter.
Build Your Base
Sprinkle the crumbled feta cheese along the bottom and then put the halved cherry tomatoes around the cheese, making sure the cut side is facing up so they can add their juices.
Evenly sprinkle the garlic on top so it reaches everyone in the dish to infuse their garlicky goodness.
Season and Oil
Putting 2 tablespoons of olive oil on the feta and tomatoes is the first step of this process.
It will add even more richness to the dish and help the other ingredients of the dish caramelize.
Then, over the dish, sprinkle some red pepper flakes, black pepper, and salt.
The red pepper flakes will add a small amount of heat to the dish, which will complement the feta well, and you can change the amount based on your preference.
Add the Eggs
With a spoon, make 6 small wells by gently pushing the ingredients to the side.
In each of the wells, crack one of the eggs.
Make an effort not to break the yolk so that it stays centered and intact.
The egg whites will spread as they cook and combine with the other ingredients, but the yolks will remain separate.
If you break a yolk, there is no need to worry; it will still taste good, but the dish will not look as nice.
Bake Until Set
Once the oven is preheated, pop in the dish and set a timer for 15-18 minutes.
You should look for the whites to be overcooked and set with a slight jiggle,
While the yolks should be just a slight jiggle to achieve the ideal runny consistency for deliciously dipping bread.
If you’re a fan of fully cooked yolks, additional baking is necessary for around 3-5 minutes.
Add Fresh Herbs
As soon as the dish comes out of the oven, be prompt with your fresh basil and oregano to make sure the herbs release their aromatic oils with that oven dish’s residual warmth and aroma.
The herbs are a welcoming, fresh change in taste that brightens and cuts through the eggs and feta’s richness.
Serve Immediately
For a rustic presentation, bring the baking dish to the table.
Portion out fitting, individual servings onto plates, or leave the big dish at the table and let people scoop.
Pair it with some toasted bread for scooping up the eggs, feta, and tomato juices.
If you’re looking for a balance of some extra veggies, a side of arugula or spinach is a great choice; the eggs will wilt them a little for a nice fresh change.
An extra drizzle of olive oil to finish is a nice touch too.
Tips for Success
For this dish, make sure to select high-quality feta cheese since it is the star ingredient.
Instead of getting the pre-crumbled feta, get the block.
Block fetas are typically creamier and less dry than pre-crumbled options. The Greek and Bulgarian fetas are also great options.
Concerning timing, egg cooking times vary with the oven temperature, so it is best to remove and check to see if the egg is cooked at the 15-minute mark.
Eggs also continue to cook afterwards with the residual heat, so it is best to take them out when they are just a little undercooked.
Feel free to change the vegetables if you’d like.
While cherry tomatoes are a classic option, you can also try pairing them with other thinly sliced, quick-cooking veggies, like bell peppers or sun-dried tomatoes, or baby spinach.
Just ensure to chop them into small pieces to make sure they cook at the same time as the eggs.
Finally, if you enjoy spicy food, don’t be afraid to add fresh jalapeño slices before baking or increase the red pepper flakes to half a teaspoon.
Preparation Ahead of Time
You can do most of the prep, except for the eggs, the previous evening.
You can store the assembled dish in the fridge, and in the morning, you can add the eggs and bake.
If you do it this way, you might have to add an additional two or three minutes to the bake time, since it will be starting completely cold.
Ingredient Substitutions For Baked Feta Eggs
Goat cheese can be used to get a creamier and milder flavor. Ricotta can be used to get a lighter texture.
If you don’t have feta, you can use cotija cheese, which has a salty and tangy flavor.
Diced Roma tomatoes can be used to replace cherry tomatoes.
For a more smoky and sweet flavor, you can use roasted red peppers.
In the winter, you can use canned and well-drained diced tomatoes to replace fresh ones.
Dried herbs can be used in place of fresh herbs.
When doing this, be sure to only use a third of the amount of fresh herbs required.
If you don’t have the individual herbs, you can use Italian seasoning for convenience as a substitute.
Avocado oil can be used for a neutral flavor and high smoke point.
Otherwise, you can use melted butter, which will add a nicer richness to the dish.
If you need the dish to be dairy-free, you can use a plant-based feta, but it will have a different texture and tang.
How to store leftover Baked Feta Eggs
Make sure to store your meal prep for baked feta eggs in a container with a sealing lid first.
You can keep it for three days.
Egg’s texture is a little different when it is baked for a longer time, but it can be eaten cold or reheated in a microwave.
How to freeze leftovers
Eggs become a little chewy and rubbery if frozen, so it is best to eat baked feta eggs when they are still fresh or within a few days of baking.
How to reheat leftovers
To reheat an individual serving, please heat it in a microwave for 30-45 seconds.
If reheating all of it, set your oven to 300 degrees F for 10 minutes.
Overcooking will result in a really chewy egg, so be careful with this reheating process.
Egg white use
For a lower-fat option, use 12 egg whites in place of 6 whole eggs.
The eggs will still taste just as good, just less creamy, with a different texture.
Whites set a little more quickly than whole eggs, so keep an eye out for them in case you have to pull them out of the oven a few minutes earlier.
Easy Baked Feta Eggs
Feta, runny eggs, and herbs are baked and create a breakfast that you are sure to obsess over. Breakfast like this makes you feel like you have your life together.
Just add some crusty bread. This meal is great for impressing brunch guests, but is also easy enough to prepare on a busy Tuesday when you need to feel more excited than you do when having cereal.
Ingredients
- Ingredients
- For the Baked Eggs:
- 6 large eggs
- 4 ounces feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- For Serving:
- Crusty bread or pita, toasted
- Fresh arugula or spinach (optional)
- Extra olive oil for drizzling
Instructions
Instructions
Preheat and Prep
Pick your favorite oven-safe dish, about 8x8 or oval shape.
It should be large enough for the eggs to spread out, but snug enough for everything to be baked together.
Olive oil the dish lightly and then put it to the side of the counter.
Build Your Base
Sprinkle the crumbled feta cheese along the bottom and then put the halved cherry tomatoes around the cheese, making sure the cut side is facing up so they can add their juices.
Evenly sprinkle the garlic on top so it reaches everyone in the dish to infuse their garlicky goodness.
Season and Oil
Putting 2 tablespoons of olive oil on the feta and tomatoes is the first step of this process.
It will add even more richness to the dish and help the other ingredients of the dish caramelize.
Then, over the dish, sprinkle some red pepper flakes, black pepper, and salt.
The red pepper flakes will add a small amount of heat to the dish, which will complement the feta well, and you can change the amount based on your preference.
Add the Eggs
With a spoon, make 6 small wells by gently pushing the ingredients to the side.
In each of the wells, crack one of the eggs.
Make an effort not to break the yolk so that it stays centered and intact.
The egg whites will spread as they cook and combine with the other ingredients, but the yolks will remain separate.
If you break a yolk, there is no need to worry; it will still taste good, but the dish will not look as nice.
Bake Until Set
Once the oven is preheated, pop in the dish and set a timer for 15-18 minutes.
You should look for the whites to be overcooked and set with a slight jiggle,
While the yolks should be just a slight jiggle to achieve the ideal runny consistency for deliciously dipping bread.
If you're a fan of fully cooked yolks, additional baking is necessary for around 3-5 minutes.
Add Fresh Herbs
As soon as the dish comes out of the oven, be prompt with your fresh basil and oregano to make sure the herbs release their aromatic oils with that oven dish's residual warmth and aroma.
The herbs are a welcoming, fresh change in taste that brightens and cuts through the eggs and feta's richness.
Serve Immediately
For a rustic presentation, bring the baking dish to the table.
Portion out fitting, individual servings onto plates, or leave the big dish at the table and let people scoop.
Pair it with some toasted bread for scooping up the eggs, feta, and tomato juices.
If you're looking for a balance of some extra veggies, a side of arugula or spinach is a great choice; the eggs will wilt them a little for a nice fresh change.
An extra drizzle of olive oil to finish is a nice touch too.
Notes
Tips for Success
For this dish, make sure to select high-quality feta cheese since it is the star ingredient.
Instead of getting the pre-crumbled feta, get the block.
Block fetas are typically creamier and less dry than pre-crumbled options. The Greek and Bulgarian fetas are also great options.
Concerning timing, egg cooking times vary with the oven temperature, so it is best to remove and check to see if the egg is cooked at the 15-minute mark.
Eggs also continue to cook afterwards with the residual heat, so it is best to take them out when they are just a little undercooked.
Feel free to change the vegetables if you'd like.
While cherry tomatoes are a classic option, you can also try pairing them with other thinly sliced, quick-cooking veggies, like bell peppers or sun-dried tomatoes, or baby spinach.
Just ensure to chop them into small pieces to make sure they cook at the same time as the eggs.
Finally, if you enjoy spicy food, don't be afraid to add fresh jalapeño slices before baking or increase the red pepper flakes to half a teaspoon.
Preparation Ahead of Time
You can do most of the prep, except for the eggs, the previous evening.
You can store the assembled dish in the fridge, and in the morning, you can add the eggs and bake.
If you do it this way, you might have to add an additional two or three minutes to the bake time, since it will be starting completely cold.
Nutrition Information:
Yield:
3Serving Size:
2 eggs with feta and vegetables (approximately 1 cup)Amount Per Serving: Calories: 285 kcalTotal Fat: 22ggCholesterol: 385mgmgCarbohydrates: 6ggProtein: 17gg