Feta Eggs – Easy Baked Breakfast Packed with Flavor

On a lazy Sunday morning, the scent of tomatoes and garlic sizzling in olive oil brings me straight back to my tiny first apartment. I had one skillet, a chipped mug, and a block of feta that somehow made everything better. These feta eggs became my weekend ritual — cozy, no-fuss, and full of flavor.

Why You’ll Love These Feta Eggs

Big Flavor, Minimal Effort

This baked feta eggs recipe takes everyday ingredients and turns them into something truly craveable and comforting. With juicy roasted cherry tomatoes, tender bell peppers, and sweet red onion, every bite bursts with flavor. The salty, creamy feta softens just enough in the oven, while the eggs bake into perfectly jammy, golden-centered goodness. The best part? Everything cooks together in one dish, so there’s barely any cleanup after. It’s simple enough for a busy weekday morning, but it still feels like a little celebration on your plate. Whether you’re making breakfast for yourself or serving guests, these feta eggs bring warmth and flavor without fuss.

Perfect for Breakfast, Brunch, or Light Dinner

Feta eggs fit beautifully into any part of your day. In the morning, they’re cozy and filling served warm with buttered toast or pita. Around lunchtime, they make a nourishing plate next to a fresh green salad or sliced avocado. For a quick, no-fuss dinner, they deliver just the right balance of richness and ease. These eggs are satisfying without feeling too heavy, thanks to the roasted veggies and protein-packed feta. And when it comes to weekend brunch? They always steal the show. The baked eggs nestled into garlicky, herbed vegetables feel special enough for guests, but easy enough for you to make on a whim — even if it’s just a regular Tuesday.

Customizable with What You Have

No cherry tomatoes? Diced zucchini makes a great stand-in and adds a soft bite. Don’t love red onion? Swap it out for green onions or shallots, which bring a milder flavor. This recipe is built to be flexible, so don’t stress if you’re missing an ingredient. Roasted peppers, mushrooms, or even chopped kale can step in and still taste amazing. The feta adds tangy richness, but you can easily use goat cheese or even herbed Boursin for a different twist. Use what you have, trust your taste buds, and make it your own. These feta eggs welcome creativity — the results are always warm, satisfying, and surprisingly good.

Ingredients You’ll Need

Overhead view of ingredients for baked feta eggs including tomatoes, eggs, spinach, feta, and herbs on a linen background.
Feta Eggs – Easy Baked Breakfast Packed with Flavor 13

Fresh Veggies and Aromatics

Cherry tomatoes bring a juicy burst of sweetness and a cheerful pop of color to every bite. When they roast, they soften and almost melt into the dish, creating little flavor bombs. Red bell pepper adds its own mellow sweetness, while diced red onion brings a gentle sharpness that mellows beautifully in the oven. The contrast between the bright tomatoes and the earthy vegetables keeps things balanced. And garlic? Always. It perfumes the entire dish, caramelizing into golden, buttery bits that practically melt on your tongue. When roasted together, these veggies become a rich, jammy base that makes the feta and eggs feel like they’re wrapped in a warm, savory hug.

Rich Dairy and Protein

Feta is salty, creamy, and magical when baked. Cracking in fresh eggs gives you protein and those beautiful golden yolks that make it a real meal.

Herbs and Seasonings

Oregano, thyme, sea salt, black pepper, and red pepper flakes create a punchy Mediterranean flavor. Add basil or chives at the end for brightness.

How to Make Feta Eggs – Step-by-Step

Step 1 – Roast the Veggies and Feta

Preheat your oven to 400°F. If using ramekins, divide your tomatoes, bell pepper, onion, garlic, and feta among four dishes and drizzle each with 1 tablespoon of olive oil. For a large baking dish, just combine everything and place the feta in the center.

In a small bowl, mix the oregano, sea salt, thyme, pepper, and red pepper flakes. Sprinkle this seasoning mix evenly over the veggies and feta. Then bake for 25 minutes.

Step 2 – Add Spinach and Eggs

Carefully remove the dish(es) from the oven. The veggies should be sizzling and the feta slightly golden. Stir everything gently to combine, then mix in the chopped spinach.

Use the back of a spoon to make small wells and crack an egg into each one.

Freshly baked feta eggs in white ramekins with tomatoes, spinach, and herbs on a light linen background.
Feta Eggs – Easy Baked Breakfast Packed with Flavor 14

Step 3 – Finish Baking and Serve

Return the dish to the oven and bake for 10 more minutes. Keep an eye on the eggs — the whites should be set, but the yolks still soft.

Top with fresh herbs if you like. Serve warm or at room temp with crusty bread, pita, or toast.

Pro Tips for Perfect Feta Eggs

Ramekins vs. Baking Dish

Both work beautifully. Just make sure your ramekins hold at least 10 oz. Set them on a baking sheet to make transferring easier and catch any spills.

Don’t Skip the Seasoning Mix

The dried herbs and crushed pepper flakes add layers of flavor. That little spice kick from red pepper flakes makes all the difference.

Serving Suggestions

Hand dipping crusty bread into creamy baked feta eggs with tomatoes, spinach, and runny yolk.
Feta Eggs – Easy Baked Breakfast Packed with Flavor 15

Scoop everything onto toast, stuff it into a warm pita, or serve with a simple cucumber salad. These feta eggs are flexible and friendly.

Substitutions & Easy Variations

Cheese Swaps

Feta is classic, but goat cheese brings a lovely tang. Boursin makes things ultra creamy. Crumbled or block feta both work.

Onion and Veggie Alternatives

Use green onion or shallots if red onion’s not your thing. No bell peppers? Zucchini, leeks, or sweet peppers are all great substitutes.

Spice Level Adjustments

Red pepper flakes give gentle heat. For milder results, use less or skip them. Want more fire? Add a pinch of cayenne.

How to Store & Reheat

Refrigeration Tips

Store leftovers in an airtight container or wrap the dish tightly. They keep well in the fridge for up to 3 days.

Best Ways to Reheat Without Overcooking

Reheat gently in the oven at 325°F until warm. Or microwave in 30-second bursts, checking often to avoid rubbery eggs.

Nutrition Snapshot

Calories, Macros & More (per serving)

Each serving of feta eggs has about 373 calories. You’ll get 31g of fat (12g saturated), 16g of protein, and just 10g of carbs. There’s also 2g fiber and 6g sugar. With 236mg of cholesterol and 1131mg sodium, it’s rich and savory — just the way we like it.

FAQ About Feta Eggs

Does feta cheese taste good in eggs?

Yes! Feta adds creamy, salty flavor that pairs beautifully with eggs. It melts slightly and blends into the dish.

What goes well with feta eggs?

Try toast, warm pita, roasted potatoes, or a fresh side salad. Even a dollop of hummus works nicely.

How to keep feta cheese longer?

Store feta in brine or olive oil in a sealed container in the fridge. It lasts about 5 to 7 days after opening.

Does feta work in an omelette?

Absolutely. Crumble it into the filling or sprinkle it on top. It adds tang and melts into little pockets of goodness.

Explore Similar Recipes

If you love cozy, savory breakfasts, try these next: my breakfast sliders with melty cheese and fluffy eggs, or these puff pastry breakfast ideas for a flaky, savory start. Feeling sweet? You’ll love French breakfast puffs with cinnamon sugar coating. For dinner inspiration, my Mediterranean chicken and zucchini skillet has a similar flavor profile.

Feta Eggs Recipe Card

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Baked feta eggs with cherry tomatoes, spinach, and herbs in a white ramekin, served with crusty bread on a plate.

Feta Eggs – Easy Baked Breakfast Packed with Flavor


  • Author: Chef Elon
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Baked feta eggs with cherry tomatoes, spinach, and Mediterranean herbs make a flavorful and easy brunch or breakfast. Roasted in one dish for minimal cleanup.


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 teaspoon dried oregano

1 teaspoon 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: chopped fresh basil or chives for topping


Instructions

1. Preheat oven to 400°F.

2. If using ramekins: divide tomatoes, bell pepper, red onion, garlic, and feta among 4 oven-safe dishes; drizzle each with 1 tbsp olive oil.

3. If using one large dish: combine tomatoes, bell pepper, red onion, and garlic in dish; place feta in center and drizzle olive oil over.

4. Mix oregano, salt, thyme, black pepper, and red pepper flakes in a small bowl; sprinkle over veggies and feta.

5. Bake for 25 minutes.

6. Remove from oven, stir to mix feta and veggies, then add spinach and mix in.

7. Create wells in the mixture and crack eggs into them.

8. Bake an additional 10 minutes, until egg whites are set.

9. Top with optional herbs; serve warm or at room temp with crusty bread, toast, or pita.

Notes

Use ramekins that hold at least 10 oz, or a large baking dish (8×8 or 9×11 inch).

Place ramekins on a baking sheet to prevent spills and ease transfer.

Store leftovers in an airtight container for up to 3 days.

Reheat gently to avoid overcooking the eggs.

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Breakfast Recipes
  • Method: Baked
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 ramekin or ¼ of large dish
  • 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

If you’d like more cozy breakfast recipes and behind-the-scenes cooking tips, follow along on Pinterest or Instagram.