Making sure I eat breakfast isn’t always on my to do list, everymorning I’m up before the kids for some me time and to get the day started. I should totally have their breakfast ready to go so I csn then make my own, but no matter what I always end up eating around 9am.
Either way, I know that I want whatever I eat to be good not just something healthy or quick. It needs to be more than just oatmeal or eggs and toast. I cam across this recipe for Baked Feta Eggs a while a back and finally got around to making it.
Why on earth did I wait so long. It’s dairy free which is a plus for me, and it’s eggs with a side of potatoes and bread if needed but i love having my eggs all over my potatoes. I even added some left over ground sasuage to this recipe, you can’t see it as it ended up settling to the bottom while cooking.
Anyways, this recipe is so quick and easy to put together, I made it this smorning and threw it in the oven while I showered. Once I was done, it was done. It was so good.
I traded out the feta cheese for dairy free cheese and it still tasted good. I might have used too much red pepper flakes but I still liked the spice.
This came together and cooked up in about 20 to 30min. so soft and creamy, perfect Italian spice blend with a hint of red pepper and cheese is so melt with the crushed garlic and eggs.
ugh so good.
minutes Baked Feta Eggs
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
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 teaspoons dried oregano
- 1 teaspoons 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.
If using ramekins dishes or individual serving dishes* – divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish.
If using one large dish** – combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.
Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine.
Sprinkle the spice mixture over the feta and veggies (divide equally between the four dishes if you are making individual servings).
Place ramekins on a baking sheet before placing them in the oven, or place the baking dish directly in the oven. Bake for 25 minutes.
Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies. Then add the spinach and stir it in till combined.
Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells.
Place dishes back in the oven and bake for an additional 10 minutes.
Top with optional chopped fresh herbs or sliced chives.
Serve with crusty baguette, toast, or pita for dipping.
Notes
*Ramekins should hold at least 10 ounces or more.
**If using one baking dish, I recommend using an 8×8 or 9×11 baking pan.
