Do you remember when the entire world ran out of feta cheese because of that viral pasta recipe? Well, I'm here to tell you that the internet was right about the cheese, but they picked the wrong meal! This Baked Feta Eggs recipe is the superior version. We skip the pasta and crack eggs directly into that bubbling, melted feta and tomato base. It creates a low-carb breakfast that is creamy, salty, tangy, and honestly, worth every bit of the internet hype.
This super easy, hands-off dish with scrambled eggs and melty feta will be your new obsession! Perfectly cooked, creamy, and delicious, it takes only 25 minutes from start to finish. It's an oven-baked scrambled eggs recipe with feta cheese for a flavorful, light, and fluffy breakfast or lunch.
Jump to:
- Why You'll Love This Baked Feta Eggs Recipe
- Ingredients for Baked Feta Eggs
- How to Make Baked Feta Eggs
- My Top Tips for This Recipe
- Little Moments in the Kitchen
- Substitutions for Baked Feta Eggs
- Variations on Baked Feta Eggs
- Equipment for Baked Feta Eggs
- Storage Tips for Baked Feta Eggs
- Adam's Tip for Baked Feta Eggs
- FAQ about Baked Feta Eggs
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Baked Feta Eggs Recipe
- Quick and Easy: This simple four-ingredient dish comes together in minutes and bakes while you sip your coffee, perfect for busy mornings or a Mediterranean breakfast.
- One-Pan Breakfast: Everything bakes in one dish, which means less cleanup and more time to relax with your easy Mediterranean diet recipes lineup.
- Incredibly Versatile: Serve it in pita or on toast, wrap it in a tortilla, or eat it straight from the dish with a spoon. This baked feta eggs breakfast works for any meal of the day.
Ingredients for Baked Feta Eggs
This feta eggs recipe is made with just a handful of ingredients. You can find everything you need in your pantry and fridge right now. It's a Mediterranean diet recipes dinners favorite that doubles as a breakfast brunch recipes star.
What You'll Need
For the Baked Feta Eggs:
- 12 large eggs
- 8 oz feta cheese block (melty feta block, crumbled or cubed)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup cherry tomatoes, halved (optional, for baked eggs with tomato and feta)
- 1 cup fresh spinach (optional, for baked eggs with spinach and feta or baked eggs with feta and spinach)
For Serving:
- Fresh herbs (mint, basil, or parsley) for garnish
- Crusty bread, pita, or toast (for eggs and feta on toast)
Why These Ingredients Matter
- Melty Feta Block: The feta melts into creamy, tangy pockets throughout the eggs. It's the star of this baked feta eggs with cheese dish and gives you that signature Mediterranean flavor.
- Olive Oil: A drizzle of good olive oil adds richness and helps create creamy, jammy egg whites that are soft and silky. It's one of the good fats that makes this dish healthy and satisfying.
- Fresh Herbs Garnish: A sprinkle of fresh herbs (mint or basil) at the end brightens up the dish and adds a pop of color. This is a classic touch in easy Mediterranean recipes.
How to Make Baked Feta Eggs
This baked feta eggs recipe is so simple, you'll wonder why you haven't been making it every weekend. You can also make baked feta eggs air fryer by using a large air fryer-safe dish and baking at 375°F for 12-15 minutes.
Step-by-Step Directions
- Preheat your oven to 400°F. Grease a 9x9-inch baking dish or a similar-sized oven-safe dish with olive oil.
- Add the feta to the dish. Place the crumbled or cubed feta cheese in the center of the baking dish.
- Add the eggs. Crack all 12 eggs into the dish around the feta. Don't worry about mixing them, they'll naturally blend as they bake.
- Season the eggs. Drizzle the olive oil over the eggs and feta, then sprinkle with salt and black pepper. If you're adding tomatoes or spinach, scatter them around the eggs now. This is when you'd make baked eggs with tomatoes and feta cheese or baked spinach and feta eggs.
- Bake uncovered. Place the dish in the oven and bake at 400°F for 20-25 minutes, or until the eggs are just set and the feta is melted and golden on top. The edges should be slightly puffed and the center should still jiggle a bit.
- Let it rest. Remove the dish from the oven and let it sit for 2-3 minutes. The residual-heat cooking will finish setting the eggs without overcooking them.
- Garnish and serve. Sprinkle with fresh herbs (mint or basil) and serve hot. You can scoop it onto toast, wrap it in a feta eggs tortilla, or eat it straight from the dish.
Hint: For extra creamy eggs, pull the dish out when the center is still a little jiggly, the eggs will continue to cook from the residual heat and stay soft and custardy.
My Top Tips for This Recipe
Don't overbake the eggs! Pull them out when they're just set but still slightly jiggly in the center. The residual heat will finish cooking them perfectly. If you're following Mediterranean diet recipes, use high-quality olive oil and fresh feta for the best flavor. This baked feta eggs delish approach means paying attention to ingredient quality.
Little Moments in the Kitchen
Adam peeked into the oven halfway through baking and asked, "Why does the cheese look like it's melting into the eggs?" I explained that feta softens and blends with the eggs as it bakes, creating creamy pockets of flavor. He thought that sounded pretty cool. When I pulled the dish out, he grabbed a piece of toast and scooped up a big spoonful of the baked eggs and feta. "This is way better than regular scrambled eggs, Mom," he said through a mouthful.
Grandma Viola stopped by and nodded approvingly at the dish. "In Greece, they serve eggs like this with fresh bread and olives," she said. "It's simple, but it's good food. You don't need fancy ingredients to make something delicious." She was right. This dish proves that a few quality ingredients can create something special. If you love this, try our Strawberry Cheesecake Cinnabon Rolls for a sweet brunch pairing.
Substitutions for Baked Feta Eggs
- Feta Cheese: If you don't have feta, try goat cheese, ricotta, or even cream cheese for a milder flavor. The texture will be slightly different, but still delicious.
- Vegetables: Swap spinach for kale (baked eggs with kale and feta), arugula, or roasted bell peppers. You can also add diced avocado on top after baking for baked eggs with avocado and feta.
- Serving Options: Instead of toast, serve this in a warm pita, wrap it in a tortilla for a baked feta eggs wrap, or spoon it over rice for a heartier meal.
Variations on Baked Feta Eggs
- Tomato and Feta Baked Eggs: Add halved cherry tomatoes or diced Roma tomatoes to the dish before baking for a tomato and feta baked eggs version. The tomatoes add sweetness and moisture.
- Baked Scrambled Eggs with Feta: Whisk the eggs in a bowl first, then pour them over the feta for a more uniform scrambled texture.
- Mediterranean Baked Feta Eggs: Add Kalamata olives, sun-dried tomatoes, and a sprinkle of oregano for a Mediterranean baked feta eggs twist. This is a great fit for easy Mediterranean diet recipes plans.
Equipment for Baked Feta Eggs
- 9x9-Inch Baking Dish: This size is perfect for 12 eggs and gives you a nice, even layer. Glass or ceramic works best for gentle, even baking.
- Whisk or Fork: For lightly beating the eggs if you prefer a more scrambled texture, though it's optional.
- Oven Mitts: The dish will be very hot when you pull it out, so make sure you have sturdy oven mitts ready.
Storage Tips for Baked Feta Eggs
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or in a low oven.
- Freeze: This dish doesn't freeze well due to the egg texture, so it's best enjoyed fresh or within a day or two.
- Make-Ahead: You can crack the eggs into the dish and refrigerate overnight, then bake in the morning. Let the dish come to room temperature for 10 minutes before baking.
Adam's Tip for Baked Feta Eggs
"If you want to make it look fancy, sprinkle some colorful tomatoes and herbs on top before you serve it. Everyone will think you're a chef!" For another impressive breakfast dish, check out our Crème Brûlée French Toast.
FAQ about Baked Feta Eggs
How do you bake eggs with feta?
Crack eggs into a greased baking dish, add crumbled or cubed feta cheese, drizzle with olive oil, season with salt and pepper, and bake at 400°F for 20-25 minutes until the eggs are set and the feta is melted. It's that simple!
Can feta cheese be cooked with eggs?
Yes! Feta cheese pairs beautifully with eggs. When baked, the feta softens and becomes creamy, adding a tangy, salty flavor to the eggs. It's a classic combination in Mediterranean diet recipes and receitas vegetarianas (vegetarian recipes).
Does feta cheese melt well in the oven?
Feta doesn't melt like mozzarella or cheddar, it softens and becomes creamy rather than gooey. This makes it perfect for baked feta eggs because it creates pockets of tangy, creamy cheese throughout the dish without becoming greasy.
How long to bake feta in the oven at 400 degrees?
When baking feta with eggs at 400°F, it takes about 20-25 minutes. The feta will soften and turn golden on the edges while the eggs set perfectly. For this baked feta eggs video style recipe, keep an eye on the eggs to avoid overcooking.
Conclusion
Sometimes, going viral is justified! I'm so glad I gave this trend a breakfast twist. I hope this bubbly, cheesy skillet proves that the best internet trends are the ones you can dip a piece of crusty bread into.
This easy baked feta eggs recipe is perfect for lazy weekend mornings, healthy breakfast recipes meal prep, or even a quick vegetable seasoning-packed lunch. If you loved this, don't miss our Chocolate Rolls for a sweet treat or our Crack Breakfast Casserole for another crowd-pleasing option. Now grab your baking dish and get ready to make the easiest, most delicious eggs ever! For more inspiration, check out this Baked Feta Eggs recipe on AllRecipes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked Feta Eggs:
recipe
Easy Baked Feta Eggs
Equipment
- 1 9x9-inch baking dish Glass or ceramic works best
- 1 Pastry brush For greasing the dish with olive oil
- 1 Oven Preheated to 400°F
- 1 Whisk or fork Optional, for scrambled-style eggs
- 1 Cutting boardx For herbs, tomatoes, or spinach
Ingredients
For the Baked Feta Eggs
- 12 large eggs
- 8 oz feta cheese block crumbled or cubed
- 2 tablespoon olive oil plus extra for greasing
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes halved, optional
- 1 cup fresh spinach optional
For Serving
- fresh herbs mint, basil, or parsley
- crusty bread pita, or toast for serving
Instructions
- “Preheat your oven to 400°F. While the oven warms, little Olivia always likes to peek inside and say it ‘smells warm already,’ even though nothing is in there yet. It’s our little morning ritual.”
- “Brush your 9x9 dish with a thin layer of [olive oil]. This keeps everything from sticking and adds a silky richness. I usually let Olivia swirl the brush around, it makes her feel like a real chef.”
- “Place the [feta cheese] in the center of your baking dish. You can crumble it or leave it in cubes. As I break it apart, Olivia always sneaks a tiny piece, feta is her favorite ‘taste-test cheese.’”
- “Crack all [12 eggs] gently around the feta. Don’t worry about mixing, this recipe is wonderfully forgiving. The eggs swirl together on their own as they bake, like magic happening right inside the oven.”
- “Drizzle [olive oil] over the eggs and feta, then sprinkle with [salt] and [black pepper]. If you’re adding [cherry tomatoes] or [spinach], this is the moment. Olivia loves scattering the tomatoes like she’s decorating a little garden.”
- “Bake uncovered for 20–25 minutes, until the eggs are just set, the edges puff slightly, and the feta turns soft and golden. I always tell Olivia that the center should still ‘wiggle like Jell-O’, that’s how you know the eggs will stay silky and custardy.”
- “Let the dish rest for 2–3 minutes. Residual heat finishes the cooking without drying out the eggs. This is when Olivia grabs the herbs and starts picking her ‘prettiest leaves’ for the garnish.”
- “Sprinkle fresh [herbs] over the top and serve with warm [crusty bread] or pita. Scoop big spoonfuls right onto toast. These are the breakfasts I hope Olivia remembers when she’s grown, the simple ones filled with cozy mornings and good food.”
Notes
- For extra creaminess, pull the eggs out while the center still jiggles slightly.
- Try adding olives, sun-dried tomatoes, or roasted peppers for a Mediterranean twist.
- Replace feta with goat cheese or ricotta for a milder flavor.
- This dish is best fresh; eggs do not freeze well.
- Serve leftovers tucked into warm pita for an easy next-day breakfast.
- For a scrambled version, whisk the eggs before baking.
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