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Baked Feta Eggs with tomatoes in individual ramekins.

Baked Feta Eggs

A delicious and healthy breakfast featuring creamy feta, roasted vegetables, and baked eggs. High protein and low carb.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cherry or grape tomatoes
  • 1 red bell pepper diced
  • ½ small red onion diced
  • 3 cloves garlic minced
  • 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 baby spinach chopped
  • 4 large eggs
  • fresh basil or chives optional for topping

Equipment

  • 4 oven-safe ramekins (10 oz each) OR one 8x8 inch baking dish
  • baking sheet
  • Small bowl

Method
 

  1. Preheat oven to 400 degrees F.
  2. If using ramekins: Divide tomatoes, bell pepper, onion, garlic, and feta between dishes. Drizzle 1 tablespoon olive oil over each. If using one dish, combine veggies and place feta in center, drizzling oil over all.
  3. In a small bowl, mix oregano, salt, thyme, pepper, and red pepper flakes. Sprinkle over feta and veggies.
  4. Place ramekins on a baking sheet or dish directly in oven. Bake for 25 minutes.
  5. Remove from oven. Stir mixture to combine melted feta with veggies. Stir in spinach until wilted.
  6. Create a well in the center of each ramekin or 4 wells in the baking dish. Crack an egg into each well.
  7. Return to oven and bake for 10 minutes, or until egg whites are set and no longer translucent.
  8. Top with optional fresh herbs and serve warm.

Notes

Ensure ramekins hold at least 10 ounces to prevent overflow. Do not overbake if you prefer runny yolks.
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