Description
Enjoy easy Baked Feta Eggs with spinach and tomatoes for a quick and tasty breakfast or brunch. This simple recipe combines creamy feta and fresh veggies baked to perfection in minutes, ideal for busy mornings or relaxed weekends.
Ingredients
Scale
- 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
- Set the oven to 400°F and prepare either four small oven-safe dishes or one large baking dish.
- Divide the tomatoes, bell pepper, onion, garlic, and feta cheese evenly among the four dishes, or if using one dish, spread the veggies and place the feta in the center. Drizzle olive oil over everything.
- Mix the dried oregano, sea salt, dried thyme, black pepper, and red pepper flakes in a small bowl, then sprinkle the mixture evenly over the dishes.
- Arrange the dishes on a baking sheet or place the large dish directly in the oven, and bake for 25 minutes.
- Remove from oven and stir the contents to mix the feta well with the vegetables, then add the chopped spinach and combine.
- Make a well in the center of each dish and crack an egg into each one.
- Return the dishes to the oven and bake for 10 more minutes until the eggs are cooked.
- Garnish with fresh basil or chives if desired and serve with bread for dipping.
Notes
- *Ramekins should hold at least 10 ounces or more
- **If using one baking dish, I recommend using an 8×8 or 9×11 baking pan
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
Nutrition
- Serving Size: 1
- Calories: 373
- Sugar: 6g
- Sodium: 1131mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 236mg