If you’re looking for a breakfast that feels special but is incredibly easy to pull together, the Baked Feta Eggs Breakfast is your new go-to. Imagine juicy roasted cherry tomatoes, creamy feta cheese, and perfectly baked eggs, all nestled together in a warm, bubbling skillet. This Mediterranean-inspired dish brings together bold flavors, colors, and textures in under 25 minutes, making it one of my favorite ways to start the day. Whether you’re feeding yourself or trying to impress a brunch guest, this breakfast is as beautiful as it is satisfying.
Ingredients You’ll Need
The beauty of this Baked Feta Eggs Breakfast lies in its simplicity—just a handful of vibrant, everyday ingredients come together to create something truly unforgettable. Each addition brings its own unique touch, from the tang of feta to the sweetness of roasted tomatoes. Here’s what you’ll need, and why each one matters:
- Eggs: The star of the show, providing a silky, luscious texture and plenty of protein to keep you full.
- Feta Cheese: Crumbled feta adds creaminess, tang, and just the right amount of salt.
- Olive Oil: A drizzle creates a rich base and helps roast the tomatoes beautifully.
- Cherry Tomatoes: Bursting with sweetness and color, they roast down into juicy flavor bombs.
- Garlic: One clove, minced, infuses the entire dish with aromatic depth.
- Red Pepper Flakes (optional): For a subtle hint of heat that wakes up your taste buds.
- Dried Oregano: Brings a classic Mediterranean herbal note that pairs perfectly with feta and tomatoes.
- Salt and Pepper: Simple seasonings that let all the other flavors shine.
- Fresh Parsley or Basil: A sprinkle of herbs at the end brightens everything up and adds fresh color.
- Toasted Bread: For scooping up every last bit—trust me, you won’t want to leave any behind!
How to Make Baked Feta Eggs Breakfast
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 375°F (190°C). In a small oven-safe skillet or baking dish, drizzle olive oil over the bottom, then add the halved cherry tomatoes and minced garlic. Give them a toss to coat everything evenly. Pop the dish in the oven and let the tomatoes roast for about 10 minutes, until they start to soften and release their juices. This step builds a sweet, garlicky foundation for your Baked Feta Eggs Breakfast.
Step 2: Add the Feta Cheese
Take the skillet out of the oven (carefully—it’s hot!). Scatter the crumbled feta cheese evenly over the roasted tomatoes. The feta will soften and start to melt into the tomatoes, creating a creamy pocket for your eggs to nestle into.
Step 3: Crack in the Eggs
Crack your eggs gently right on top of the tomato-feta mixture, spacing them apart so each one can bake evenly. Try to keep those yolks intact for that gorgeous, runny finish—though if you prefer yours more set, you can always bake them a little longer.
Step 4: Season and Bake
Now’s the time to sprinkle on your red pepper flakes (if you like a kick), dried oregano, and a pinch of salt and pepper. Slide the skillet back into the oven and bake for 8 to 10 minutes, until the egg whites are just set and the yolks are still a little jiggly. If you like your eggs more well-done, leave them in for an extra minute or two.
Step 5: Garnish and Serve
As soon as the skillet comes out, shower it with fresh parsley or basil for a burst of color and flavor. Serve your Baked Feta Eggs Breakfast immediately, scooping it up with plenty of toasted bread. The combination of runny yolk, creamy feta, and juicy tomatoes is pure magic!
How to Serve Baked Feta Eggs Breakfast
Garnishes
A sprinkle of fresh herbs like parsley or basil not only adds a pop of color but also brings a refreshing, vibrant flavor that balances the richness of the feta and eggs. For a little extra zing, you could even add a few thinly sliced scallions or a light dusting of fresh cracked black pepper.
Side Dishes
This Baked Feta Eggs Breakfast pairs beautifully with toasted sourdough, pita, or even a warm, flaky croissant. For a heartier meal, try serving it alongside a simple green salad tossed with lemon vinaigrette, or some roasted potatoes if you’re feeling extra indulgent.
Creative Ways to Present
For a brunch gathering, make individual portions in small ramekins for a charming, personalized touch. Or, serve the skillet family-style in the center of the table with a big platter of assorted breads and veggies—everyone can scoop their own! You can even tuck in some sautéed spinach or chopped bell peppers before baking for extra color and nutrition.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare in my house!), let your Baked Feta Eggs Breakfast cool completely. Transfer it to an airtight container and store in the refrigerator for up to two days. The flavors meld together even more after a night in the fridge.
Freezing
While technically possible, freezing this dish isn’t recommended. The eggs and feta can take on a rubbery texture after thawing, and the tomatoes tend to become watery. For the best experience, enjoy it fresh or within a couple of days from the fridge.
Reheating
To reheat, place your leftovers in a small oven-safe dish and warm in a 325°F (160°C) oven until heated through, about 10 minutes. You can also use the microwave in short bursts, but be careful not to overcook the eggs. Add a fresh sprinkle of herbs before serving to revive the flavors.
FAQs
Can I use another type Breakfast
Absolutely! While feta gives the signature tang to Baked Feta Eggs Breakfast, you can swap in goat cheese, ricotta, or even a sprinkle of parmesan. Each cheese brings its own character, so feel free to experiment with your favorites.
How do I know when the eggs are perfectly baked?
Keep an eye on the egg whites—they should be fully set, while the yolks should still have a gentle jiggle if you like them runny. If you prefer a firmer yolk, just bake for an extra minute or two. Ovens can vary, so start checking around the 8-minute mark.
Is this recipe suitable for meal prep?
Because Baked Feta Eggs Breakfast is at its best straight from the oven, it’s ideal for a quick, fresh breakfast rather than meal prep. However, you can prep the tomato and feta base ahead of time, then crack in your eggs and bake when you’re ready to eat.
Can I add more veggies to the dish?
Definitely! Feel free to add a handful of baby spinach, diced bell peppers, or even mushrooms along with the tomatoes before roasting. It’s a great way to sneak in some extra color and nutrition without changing the spirit of the dish.
What type of bread is best for serving?
A thick slice of toasted sourdough, a piece of warm pita, or even a crusty French baguette are all fantastic choices. The key is to have something sturdy enough to scoop up all the creamy, saucy goodness from your Baked Feta Eggs Breakfast.
Final Thoughts
If you haven’t tried making Baked Feta Eggs Breakfast yet, I hope this inspires you to give it a go. It’s quick, nourishing, and packed with vibrant Mediterranean flavors that turn any morning into something special. Go ahead—treat yourself, and let this breakfast become a new favorite at your table!
Print
Baked Feta Eggs Breakfast Recipe
- Total Time: 23 minutes
- Yield: 1–2 servings 1x
- Diet: Vegetarian
Description
This Baked Feta Eggs Breakfast is a delicious and nutritious Mediterranean-inspired dish featuring perfectly roasted cherry tomatoes, creamy crumbled feta, and gently baked eggs. It’s a simple yet elegant recipe that’s quick to prepare, making it ideal for a satisfying morning meal served with toasted bread for dipping.
Ingredients
Main Ingredients
- 2 large eggs
- ¼ cup crumbled feta cheese
- 1 tablespoon olive oil
- ¼ cup cherry tomatoes, halved
- 1 garlic clove, minced
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon dried oregano
- Salt and pepper to taste
Garnish and Serving
- Fresh parsley or basil for garnish
- Toasted bread for serving
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 375°F (190°C). In a small oven-safe skillet or baking dish, drizzle the olive oil and add the halved cherry tomatoes along with minced garlic. Roast in the oven for 10 minutes or until the tomatoes become softened and slightly caramelized.
- Add Feta and Eggs: Remove the skillet from the oven and evenly crumble the feta cheese over the roasted tomatoes. Carefully crack the eggs on top, taking care not to break the yolks for a beautiful presentation and texture.
- Season and Bake: Sprinkle the dish with red pepper flakes (if using), dried oregano, and season with salt and pepper to taste. Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set and the yolks reach your desired doneness.
- Garnish and Serve: Once baked, garnish with fresh parsley or basil. Serve immediately with toasted bread for an enjoyable dipping experience that complements the rich flavors of the dish.
Notes
- Add fresh spinach or chopped bell peppers before baking to include extra vegetables and nutrients.
- For a creamier texture, try using whipped feta cheese instead of regular crumbled feta.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 290
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg
