Name: Baked Feta Eggs Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 4 large eggs; ½ cup crumbled feta cheese; 1 tbsp olive oil; ½ cup cherry tomatoes, halved; 1 small red onion, thinly sliced; 1 garlic clove, minced; ½ tsp red pepper flakes (optional); 1 tbsp fresh parsley or basil, chopped; Salt and black pepper, to taste

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Creamy, savory, and full of Mediterranean flair, this Baked Feta Eggs recipe is my go-to when I want a comforting yet elevated breakfast or brunch. With just a few fresh ingredients and one pan, I can whip up something that looks and tastes like it came from a cozy café kitchen—without ever leaving the house.

Baked Feta Eggs Recipe

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

½ cup crumbled feta cheese

1 tablespoon olive oil

½ cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 garlic clove, minced

½ teaspoon red pepper flakes (optional)

1 tablespoon fresh parsley or basil, chopped

Salt and black pepper, to taste

Directions

I preheat the oven to 375°F (190°C) and grease a small ovenproof skillet or baking dish with olive oil.

I spread the crumbled feta evenly across the bottom of the dish.

Next, I layer in the cherry tomatoes, sliced onion, minced garlic, and red pepper flakes if I want a little kick.

I carefully crack the eggs over the mixture, spacing them out evenly.

I season with salt and black pepper to taste.

I bake the dish for 12–15 minutes, just until the egg whites are set but the yolks are still slightly runny.

Once out of the oven, I garnish with fresh herbs and serve it warm, usually with some crusty bread or pita on the side.

Servings and timing

This recipe makes 2 servings. It takes about 5 minutes to prepare and 15 minutes to bake, for a total time of 20 minutes. Each serving comes in at approximately 210 kcal, making it a light yet satisfying choice.

Variations

When I want to change things up, I sometimes swap in crumbled goat cheese for feta or add spinach or kale for extra greens. If I’m in the mood for something heartier, I’ll throw in some cooked sausage or chorizo. The beauty of this dish is how easy it is to adapt based on what I have in the fridge.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to two days. To reheat, I gently warm the eggs in a skillet over low heat or microwave in 20-second bursts, being careful not to overcook the yolks.

FAQs

How do I keep the egg yolks from overcooking?

I make sure to pull the dish out of the oven as soon as the whites are set. The residual heat will continue to cook the eggs slightly after removing them.

Can I use a different cheese besides feta?

Yes, I’ve used goat cheese and even a mix of mozzarella and parmesan before. Just keep in mind that feta gives the dish its signature salty tang.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits well into a keto or low-carb lifestyle, especially if I skip the bread.

What’s the best type of pan to use?

I like using a small cast-iron skillet or ceramic baking dish for even heat distribution and a beautiful presentation.

Can I make this ahead of time?

I don’t recommend baking the eggs in advance, but I sometimes prep the vegetables and feta the night before so I can throw everything together quickly in the morning.

Conclusion

This Baked Feta Eggs recipe is everything I want in a breakfast: simple, satisfying, and packed with flavor. It’s a dish I can dress up or down depending on the occasion, and it never fails to impress. Whether I'm serving it for brunch with friends or enjoying a quiet morning alone, it always hits the spot.

Recipe:

Baked Feta Eggs Recipe

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Author: Cheryl
Total Time: 20 minutes
Yield: 2 servings

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Description

Creamy, savory Baked Feta Eggs made with cherry tomatoes, onion, and herbs. A Mediterranean-inspired, one-pan breakfast or brunch dish that's quick, flavorful, and perfect for impressing guests or enjoying a quiet morning.

Instructions

Preheat the oven to 375°F (190°C) and grease a small ovenproof skillet or baking dish with olive oil.
Spread the crumbled feta evenly across the bottom of the dish.
Layer in the cherry tomatoes, sliced onion, minced garlic, and red pepper flakes (if using).
Carefully crack the eggs over the mixture, spacing them out evenly.
Season with salt and black pepper to taste.
Bake for 12–15 minutes, until the egg whites are set but the yolks remain slightly runny.
Garnish with fresh herbs and serve warm with crusty bread or pita, if desired.