I love starting my mornings with something warm, nourishing, and full of flavor—and this Baked Eggs with Feta and Vegetables checks every box.
Juicy tomatoes, sweet peppers, and creamy feta come together in a bubbling, herby mixture topped with golden eggs.
It’s the kind of dish that feels fancy but is secretly super easy.
Why You’ll Love This Recipe
Packed with vegetables and protein
Perfect for breakfast or brunch
Can be made in ramekins or one large dish
Delicious with crusty bread for dipping
Customizable with fresh herbs or extra veggies
Oven-baked for hands-off cooking
What You’ll Need (Ingredient Highlights)
Cherry or grape tomatoes – Juicy and slightly sweet when roasted
Red bell pepper – Adds vibrant color and sweetness
Red onion & garlic – Classic aromatic base
Feta cheese – Creamy, salty, and tangy
Olive oil – For richness and roasting
Herbs & spices – Oregano, thyme, red pepper flakes for flavor
Baby spinach – Adds freshness and nutrients
Eggs – Baked into the center for a perfect yolk moment
Optional herbs – Basil or chives for a bright finish
Pro Tips Before You Start
Use good quality feta—it makes a big difference
Ramekins are great for individual servings, but a baking dish works too
Preheat the oven fully so veggies roast properly
Stir the baked feta well to make it creamy before adding eggs
Don’t overbake the eggs unless you like firm yolks
How to Make Baked Eggs with Feta and Vegetables
Step 1: Prep the Oven
Preheat your oven to 400°F so it’s nice and hot for roasting.
Step 2: Assemble the Veggies and Feta
If using ramekins, divide the tomatoes, red bell pepper, onion, garlic, and feta cheese evenly into four small oven-safe dishes.
Drizzle each with olive oil.
If using a large baking dish, mix the tomatoes, bell pepper, onion, and garlic together, and place the feta cheese in the center.
Drizzle olive oil over the top.
Step 3: Season the Dish
In a small bowl, stir together the oregano, sea salt, thyme, black pepper, and red pepper flakes.
prinkle this spice mix over the veggies and feta (divide evenly if using ramekins).
Step 4: Bake the Base
Place the ramekins on a baking sheet (for easier transfer) or put the baking dish directly into the oven.
Bake for 25 minutes, until the vegetables are softened and the feta is warm and golden.
Step 5: Stir and Add Spinach
Remove from the oven and gently stir to combine everything, creating a creamy vegetable-feta mixture.
Add chopped baby spinach and stir until it begins to wilt.
Step 6: Add the Eggs
Use a spoon to make a small well in the center of each ramekin, or make four wells in the large dish. Carefully crack one egg into each well.
Step 7: Bake Again
Return the dishes to the oven and bake for 10 more minutes, until the egg whites are just set and the yolks are cooked to your liking.
Step 8: Garnish and Serve
Top with fresh chopped basil or chives if desired.
Serve hot with crusty bread, pita, or toast for dipping.
What to Serve It With
Toasted sourdough or crusty baguette
Warm pita or naan bread
Avocado slices or a small salad
Fresh fruit for a light side
Variations / Substitutions
Use goat cheese instead of feta for a tangy twist
Add chopped mushrooms or zucchini for extra veggies
Use kale in place of spinach if you prefer
Try it with sun-dried tomatoes for deeper flavor
Sprinkle with smoked paprika before baking the eggs for a smoky touch
Storage & Leftovers
Refrigerate any leftovers in a covered container for up to 3 days
Reheat in the oven at 350°F for 10–15 minutes or in the microwave
Best eaten fresh, especially for runny eggs
You can prep the veggie-feta mixture the night before and bake in the morning
FAQs
Can I make this dish ahead of time?
Yes, you can prep the veggies and feta ahead, then bake and add eggs just before serving.
Will the eggs continue cooking after removing from the oven?
Yes. Take them out when slightly undercooked if you want runny yolks.
Can I use frozen spinach?
Yes, but thaw and squeeze out excess moisture first.
Is this recipe vegetarian?
Absolutely—just make sure your feta is labeled vegetarian if needed.
Can I make this dairy-free?
You can skip the feta, but the dish will lose its creamy texture and saltiness.
What’s the best type of dish to use?
Ramekins work great for personal portions; a ceramic or glass baking dish is ideal for family-style.
How do I know when the eggs are done?
The whites should be set, and the yolks should jiggle slightly if you want them soft.
Final Thoughts
This Baked Eggs with Feta and Vegetables is one of my favorite low-effort, high-reward breakfasts.
It’s bright, hearty, and flexible enough to serve to guests or just yourself on a slow morning. Plus, those bubbling edges of feta and jammy eggs? Irresistible.
Baked Eggs with Feta & Mediterranean Veggies
Ingredients
- 2 cups cherry or grape tomatoes
- 1 red bell pepper diced
- ½ small red onion diced
- 3 cloves minced garlic
- 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 chopped baby spinach
- 4 large eggs
- Optional for topping: chopped fresh basil or fresh chives
Instructions
- Preheat oven to 400°F.
- Divide tomatoes, bell pepper, onion, garlic, and feta into 4 ramekins or place in one baking dish.
- Drizzle with olive oil.
- In a small bowl, mix oregano, salt, thyme, black pepper, and red pepper flakes.
- Sprinkle over veggies and feta.
- See full steps with tips & photos → https://p4pd.org/baked-eggs-with-feta-and-vegetables/
Notes
- You can prep the vegetable base the night before and add eggs in the morning.
- Great for meal prep—reheat in a toaster oven!
- Use a mild feta or goat cheese for a softer, less salty profile.
