Baked Feta Eggs

There’s something incredibly comforting about a warm breakfast that comes together in one dish—the kind you can pull out of the oven, place right on the table, and share with someone you love (or keep all to yourself, we won’t judge). Baked feta eggs are exactly that kind of meal. It’s simple but feels luxurious, rustic yet a little fancy. The contrast of creamy, salty feta with perfectly baked eggs, all nestled in a bed of roasted tomatoes and herbs, is the kind of thing that makes mornings feel special.

This dish is inspired by Mediterranean flavors and the ever-popular baked feta trend, which took off with a viral pasta recipe—but here, the eggs are the real star. In many Greek households, feta is a breakfast staple—crumbled over eggs, stirred into omelets, or even just enjoyed with bread and honey. This version brings that tradition into a single, cozy skillet.

It’s the kind of breakfast I make when I want to linger at the table a little longer, maybe with a cup of strong coffee and the window cracked open just enough to let in the morning breeze. It’s also a wonderful option for brunch gatherings or when you’re in the mood for something hearty but not heavy. The best part? It’s all made in one dish with just a handful of fresh ingredients.

Let’s bake something delicious.

Why You’ll Love This Recipe:

• One-pan magic: Minimal cleanup with maximum flavor.
• Perfect for sharing or savoring solo.
• Mediterranean flavors that feel both fresh and comforting.
• Protein-packed and filling without being too heavy.
• Customizable – add your favorite herbs or extra veggies.

INGREDIENTS YOU’LL NEED:

• 1 tablespoon olive oil
• 1 cup cherry tomatoes
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/3 cup crumbled feta cheese
• 2 large eggs
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste

HOW TO MAKE BAKED FETA EGGS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C). While it heats, grab a small oven-safe skillet or baking dish. This recipe doesn’t need a lot of space, so a smaller pan works beautifully.

Step 2: Sauté the Base
In your skillet, warm the olive oil over medium heat. Toss in the cherry tomatoes and sauté for about 3 to 4 minutes, just until they begin to burst. You want them juicy and blistered, not totally broken down. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Your kitchen will start to smell amazing—this is when everyone wanders in asking, “What are you making?”

Step 3: Add the Feta
Sprinkle the crumbled feta evenly over the tomatoes. The cheese will soften as it bakes, creating creamy, tangy pockets of flavor in every bite.

Step 4: Crack the Eggs
Carefully crack the eggs over the tomato and feta mixture. Try to give each egg its own little space in the pan so they bake evenly.

Step 5: Bake It Up
Transfer the skillet to your preheated oven and bake for about 8 to 12 minutes, depending on how you like your eggs. Keep an eye on them—if you like your yolks a little runny, check at 8 minutes. For firmer eggs, leave them in closer to 12 minutes.

Step 6: Finish & Serve
Once the whites are set and the yolks are just the way you like them, remove the skillet from the oven. Sprinkle fresh parsley on top, add salt and pepper to taste, and serve immediately.

I love serving this with crusty bread, warm pita, or even over a bed of greens for a more filling brunch.

HELPFUL TIPS:

• Use room temperature eggs to help them bake more evenly.
• No cherry tomatoes? Use chopped roma or grape tomatoes instead.
• Add greens: A handful of fresh spinach or kale added with the tomatoes makes a great veggie boost.
• Want more flavor? A pinch of oregano or a dash of smoked paprika can really take this up a notch.
• Serving suggestion: Scoop it up with toasted sourdough, or even tuck it into a warm flatbread for a quick breakfast wrap.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 1–2 servings
• Category: Breakfast
• Method: Baked
• Cuisine: Mediterranean
• Diet: Vegetarian

NOTES:

This dish is best enjoyed fresh from the oven, when the eggs are perfectly set and the feta is still soft. That said, if you do have leftovers, they’re still tasty the next day—just reheat gently.

NUTRITIONAL INFORMATION:

(Per serving – approximate)
Calories: 280
Protein: 14g
Fat: 22g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use another type of cheese?
Feta is the star here, but you can try it with goat cheese or a mild sheep’s cheese if you prefer a different flavor.

Can I double the recipe?
Absolutely! Just use a larger baking dish and keep an eye on the eggs as baking time may vary slightly.

Are these good for meal prep?
They’re best fresh, but if you’re prepping ahead, you can make the tomato and feta base in advance, then add eggs and bake when ready to eat.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F until warmed through. Be careful not to overcook the eggs when reheating.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Baked Cottage Cheese Eggs – A Comforting Breakfast Tradition
• Spicy Turkish-Style Baked Eggs (Shakshuka)
• Tater Tot Sausage Breakfast Casserole
• Breakfast Sweet Potato

CONCLUSION

Whether you’re planning a slow weekend breakfast or a cozy brunch for two, these baked feta eggs are a warm, inviting option that comes together effortlessly. With bold flavors and a comforting feel, this dish is perfect for savoring life’s little moments—one bite at a time. Give it a try, and don’t be surprised if it becomes your new go-to morning favorite.

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