The Only Breakfast Burrito Recipe You Need Recipe

If you crave a crowd-pleasing brunch that’s both bright and unbelievably flavorful, you have to try Baked Feta Eggs. This dish combines creamy, melty feta with jammy tomatoes, vibrant veggies, and perfectly baked eggs—all in one dish. It’s a Mediterranean-inspired breakfast (or brunch, or dinner!) that comes together easily and transforms the simplest ingredients into something absolutely memorable.

Ingredients You’ll Need

What I love most about Baked Feta Eggs is how each ingredient is thoughtfully chosen to maximize flavor and color, yet the list is short and sweet. Every element, from the juicy tomatoes to the creamy feta, plays a key role—so make sure to use the freshest veggies and the best feta you can find!

• Cherry or Grape Tomatoes (2 cups): These burst with sweetness when roasted and add gorgeous color.
• Red Bell Pepper (1, diced): Brings subtle crunch and mild sweetness to balance the tangy feta.
• Red Onion (½ small, diced): Adds just the right touch of sharpness and depth.
• Garlic (3 cloves, minced): Roasts up mellow and aromatic—don’t skip this!
• Feta Cheese (8 ounces): Choose a good-quality block for the creamiest, most flavorful result.
• Olive Oil (4 tablespoons): Rich and fruity—extra virgin is best for both flavor and for roasting all the veggies.
• Dried Oregano (1 teaspoon): Adds Mediterranean warmth that echoes the feta.
• Sea Salt (1 teaspoon): Enhances every ingredient and helps balance the tanginess.
• Dried Thyme (½ teaspoon): Gives a subtle earthy note in the background.
• Black Pepper (½ teaspoon): A gentle kick of sharpness that highlights the eggs and feta.
• Red Pepper Flakes (½ teaspoon): Totally optional but so good for a little heat!
• Baby Spinach (1 cup, chopped): Wilts down into the dish, sneaking in a lovely pop of green.
• Large Eggs (4): For the star, sunny centers of this breakfast bake.
• Optional Fresh Basil or Chives: For extra freshness and a beautiful finish on top.

Variations

Baked Feta Eggs are wonderfully flexible, so there’s plenty of room to play with flavors or use what you have on hand. Feel free to try out different veggies, change up the spices, or adjust for dietary needs.

• Add Olives: A handful of pitted Kalamata or green olives adds briny pop to the Mediterranean vibe.
• Make It Spicy: Stir in chopped jalapeño or double up on the red pepper flakes if you love heat.
• Go Dairy-Free: Swap out feta for a tasty vegan cheese alternative and drizzle with extra olive oil for creaminess.
• Seasonal Veggies: Sub in zucchini, mushrooms, or whatever else is in your crisper—just roast until tender before adding the eggs.
• Herby Finish: Try fresh dill, parsley, or mint for a fragrant and colorful twist right before serving.

How to Make Baked Feta Eggs

Step 1: Prep the Veggies and Feta

Preheat your oven to 400°F. If you’re making individual servings, grab four oven-safe ramekins and divide the cherry tomatoes, red bell pepper, red onion, garlic, and feta cheese evenly between them. If you prefer a family-style approach, use a single medium baking dish and place the feta in the center, surrounded by a colorful jumble of veggies. Drizzle olive oil all over—this helps everything roast and meld together beautifully.

Step 2: Add Spices & Bake the Base

In a small bowl, stir together the oregano, sea salt, thyme, black pepper, and red pepper flakes. Sprinkle this aromatic mixture evenly over the feta and veggies. Pop your ramekins (set on a baking sheet for easy handling) or your single dish into the hot oven and bake for 25 minutes. This roasting time is where the magic happens—tomatoes blister, cheese turns golden, and fragrant steam fills your kitchen.

Step 3: Stir in Spinach & Add Eggs

Carefully remove the hot dishes from the oven and give everything a gentle stir—this will distribute the melty feta throughout the bubbling veggies and make a rich, creamy base. Toss in the chopped spinach, stirring so it wilts into the mixture. Then, use a spoon to make a little well in the center of each ramekin (or four wells in your large dish) and crack an egg into each one.

Step 4: Bake Until Eggs Are Just Set

Return the dishes to the oven and bake for another 10 minutes, or until the egg whites are set but the yolks are still runny—or just barely jammy, if that’s your preference. Keep a close eye near the end so the yolks are done just the way you love them!

Step 5: Top & Serve

Finish off your gorgeous Baked Feta Eggs with a shower of fresh chopped basil or chives for an irresistible burst of green and freshness. Serve hot, ideally with plenty of crusty bread, toast, or pita for scooping up every last bit of cheesy, saucy goodness.

How to Serve Baked Feta Eggs

Garnishes

A handful of fresh herbs is the quickest way to make Baked Feta Eggs pop—think basil, chives, or dill for a fragrant finishing touch. For a bit of color, add a sprinkle of Aleppo pepper or even some finely minced parsley. Don’t hold back—the brighter, the better for both looks and flavor.

Side Dishes

Baked Feta Eggs absolutely beg for something dippable, so serve with slices of crusty baguette, artisanal toast, or warm pita. For heartier brunches, add a simple green salad, roasted potatoes, or fresh fruit. The eggs are filling, but these easy additions bring balance and crunch.

Creative Ways to Present

If you love a festive spread, try bringing ramekins right to the table on a wooden tray with tiny serving spoons for each guest. Fancy brunch? Garnish each serving with edible flowers and a drizzle of top-quality olive oil. Or for a cozy dinner, make in a pretty cast-iron skillet and let everyone serve themselves straight from the pan—it’s rustic and totally irresistible!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, allow them to cool to room temperature, then cover and refrigerate for up to 2 days. While Baked Feta Eggs are definitely at their best fresh from the oven, the flavors settle and taste wonderful the next morning as well.

Freezing

For best texture, freezing is not recommended since the eggs can become rubbery and the feta grainy after thawing. If you must freeze, limit this to the veggie and feta base (before adding eggs) and wrap tightly for up to 2 months. Thaw overnight in the refrigerator before continuing the recipe.

Reheating

To reheat, place leftovers in an oven-safe dish and cover loosely with foil. Warm at 350°F until hot (about 8–10 minutes). Microwaving works too, though the yolks may overcook—use short 30-second bursts to avoid rubbery eggs.

FAQs

Final Thoughts

There’s just something so comforting and convivial about sharing a pan of Baked Feta Eggs, whether it’s a lazy weekend morning or a last-minute dinner. Once you try this recipe, I’m pretty sure you’ll want to keep it in your back pocket for every season. Don’t wait—grab a block of feta and a handful of veggies, and treat yourself to something truly special!

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