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Looking for a cheesy and flavorful breakfast that’s an upgrade from your regular eggs? These baked feta eggs are the perfect high-protein, low-carb, and gluten-free breakfast for breakfast foodies.
Do you have some friends coming over and need to elevate your breakfast game? But they are just a couple of minutes away. What can you do?
These baked feta eggs are a great breakfast when you want to impress your friends but don’t have a lot of time to spend in the kitchen. Preparing the dish only takes 15 minutes.
Now, that’s my kind of dish.
They are packed with creamy feta, vibrant veggies, and perfectly baked eggs. This dish delivers delicious Mediterranean flavors in every bite.
Pin this now to find it later
Pin ItNow, while these eggs are perfect when you have people coming over, they also make a great meal prep recipe. You can batch-cook several of them and have them ready.
That’s definitely why I love them. On top of it, there are packing 16 grams of protein and less than 8 grams of carbs. Low carb or not, they’re simply delicious.
Ingredients and Substitutes
Cherry tomatoes, halved (2 cups) – These give the dish a fresh pop of flavor. You can substitute with grape tomatoes or sun-dried tomatoes.
Red bell pepper, diced (1) – Try using other bell peppers to add more flavor, color, and nutrients to the meal.
Red onion, finely chopped (½ small) – If you prefer a milder flavor, you can use shallots.
Garlic, minced (4 cloves) – Garlic powder or garlic flakes are a good substitute if you don’t have fresh garlic.
Feta cheese (8 oz) – For an extra creamy recipe, use feta in brine. But, if you don’t have available, you can use pre-crumbled feta cheese.
Olive oil (4 tbsp) – You can also use avocado oil or coconut oil.
Dried oregano (1 tsp) – If you don’t have dried oregano, you can use dried oregano (just use half the amount).
Dried thyme (½ tsp) – You can swap for rosemary if you prefer to change the flavor profile.
Red pepper flakes (½ tsp) – If you don’t like heat, you can avoid this ingredient.
Sea salt (1 tsp)
Black pepper (½ tsp)
Baby spinach, chopped (1 cup) – To add more variety, you can also use kale or arugula.
Eggs (4 large) – For a plant-based option, you can use egg substitutes.
GARNISH
Green onion, chopped
How to Make Baked Feta Eggs
Step 1. Preheat your oven to 400F. Grab four ramekins and spray them with oil. Divide the cherry tomatoes, red bell peppers, red onion, and garlic into the ramekins.
Step 2. Add the feta cheese and drizzle with 1 tbsp of olive oil per ramekin.
Step 3. Grab a small bowl and add the dried oregano, thyme, red pepper flakes, salt, and black pepper.
Step 4. Give the spices a good mix.
Step 5. Sprinkle the spices all over the ramekins.
Step 6. Mix everything thoroughly to make sure the vegetables are all coated with the olive oil and spices. Place the ramekins in a baking dish and cook them in the oven for 25 minutes.
Step 7. Take the ramekins out of the oven, but don’t take them out of the baking dish. Give them a good mix to make sure the feta covers all the veggies. Add the spinach to the ramekins.
Step 8. Give it another good mix to combine all the ingredients.
Step 9. Make an indent in each ramekin. You can use a spoon or a spatula (I prefer to use a spoon). Crack one egg and place it in each indent.
Step 10. Place the ramekins back into the oven and bake for 10 minutes. Garnish with chopped green onions before you serve them.
Pin this now to find it later
Pin ItHow To Modify This Recipe?
Here are some ways to make this recipe your own.
- Meat Lovers: You can add pre-cooked bacon, chorizo, or diced had to the ramekins before baking to add more flavor and protein to the recipe.
- Add More Veggies: Add other veggies to the recipe, like zucchini, mushrooms, eggplant, or broccoli.
- Spice It Up: If you love heat, try adding some cayenne pepper, chipotle powder, or diced jalapeños.
What to Serve with These Baked Feta Eggs
This dish pairs wonderfully with simple, classic sides. That way, you don’t take the spotlight away from them.
- Crusty bread
- Flourless Oatmeal Bread
- Fresh salad with light vinaigrette (keto-friendly)
- Avocado slices (keto-friendly)
- Roasted potatoes
- Air Fryer AsparagusWhole grain bread
- Fruit salad
Storage Tips
Transfer the leftovers to an airtight container or cover ramekins with plastic wrap. Store them in the fridge for 3-4 days. If you want to freeze them, do so without the eggs.
Store the ingredients you want to add and add the egg when ready to have it again. To reheat it, warm individual portions in the oven at 350F for 10-12 minutes.
You can also use the microwave for 1-2 minutes. However, be careful since it can leave you with rubbery eggs.
Other Egg Recipes
Baked Feta Eggs
10 Cals: 377 Protein: 16 Carbs: 10 Fat: 31
Ingredients
- 2 cups cherry tomatoes halved
- 1 red bell pepper diced
- ½ small red onion finely chopped
- 4 cloves garlic minced
- 8 oz feta cheese
- 4 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp black pepper
- 1 cup baby spinach chopped
- 4 large eggs
Garnish
- Green onion chopped
Instructions
- Preheat the oven to 400F. Prepare 4 ramekins.
- Divide cherry tomatoes, red bell peppers, red onion, garlic and feta cheese across the 4 ramekins.
- Drizzle the vegetables and feta with 1 tbsp of olive oil per ramekin.
- In a small bowl, combine dried oregano, thyme, red pepper flakes, salt and black pepper.
- Sprinkle the mixture of spices all over the ramekins.
- Place your ramekins in a baking dish and pop into the oven. Bake for 25 minutes.
- Take the baking dish out of the oven and without removing the ramekins, give each pot a stir. You want the feta to fully cover all the veggies.
- Add in the spinach into each pot and stir to combine.
- Create an indent in each ramekin with a spatula or spoon. Crack 1 egg in each indent.
- Bring the baking dish back into the oven and bake for another 10 minutes.
- Garnish with chopped green onion before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
