Baked Feta Eggs
This baked feta eggs recipe is packed with cheesy, Mediterranean flavors! Creamy feta, savory tomatoes, and perfectly baked eggs come together for a high protein, gluten-free breakfast.
Servings: 4 ramekins
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
Serving: 1 ramekin (9 oz) | Calories: 377kcal | Carbohydrates: 10g | Protein: 16g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 14g | Cholesterol: 236mg | Sodium: 1185mg | Potassium: 435.2mg | Fiber: 2.3g | Sugar: 6.3g | Calcium: 345mg | Iron: 2.3mg