Easy Baked Feta Eggs

These Easy Baked Feta Eggs are a creamy, tangy, oven-baked breakfast that comes together in minutes. This Mediterranean-inspired dish is simple, comforting, and perfect for busy mornings or slow weekend brunches with family.

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Course: Breakfast, Brunch

Cuisine: American, Mediterranean

Keyword: baked feta eggs, easy egg recipe, feta egg bake, healthy breakfast ideas, Mediterranean breakfast

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 210kcal

Cost: $8–$10

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.

Nutrition