Baked Feta Eggs is a simple and delicious breakfast or brunch idea that combines creamy, tangy feta cheese with perfectly baked eggs. The feta gets warm and slightly golden, creating a beautiful contrast with the soft, runny egg yolks. It’s a cozy dish that feels a bit fancy but is actually super easy to put together.
I love making this when I want something quick but special. I usually crack the eggs right on top of the feta, add a little sprinkle of herbs or chili flakes, and pop it in the oven. Watching the eggs puff up and set just right is oddly satisfying. Plus, the combination of salty feta and rich eggs feels like a little treat without much work.
My favorite way to enjoy Baked Feta Eggs is with some toasted bread on the side. You can scoop up the gooey eggs and feta with the toast, making every bite delicious and filling. It’s a great dish to share, and it always gets compliments when I make it for friends or family.
Key Ingredients & Substitutions
Feta Cheese: Feta adds a salty, tangy creaminess that’s key to this dish. If you’re not a fan, try goat cheese or ricotta for a milder flavor. Just crumble it well so it melts nicely.
Eggs: Use fresh eggs for best results. Freshness helps the whites set well while keeping yolks runny, giving you that perfect baked egg texture every time.
Cherry Tomatoes: These bring sweetness and juiciness. If you don’t have cherry tomatoes, small diced regular tomatoes or even sun-dried ones work well, adding a flavor boost.
Olive Oil & Paprika: Olive oil adds richness and keeps everything moist. Paprika gives a gentle smoky warmth. You can swap paprika for mild chili powder or smoked cumin for a different twist.
How Can I Get Perfect Baked Eggs With Runny Yolks?
Baking eggs can be tricky—you want firm whites but gooey yolks. Here’s how I do it:
- Preheat the oven fully to 375°F (190°C).
- Use a shallow baking dish so heat spreads evenly.
- Space eggs apart so they cook evenly without merging.
- Check at 12 minutes, then every minute after. The whites should be set, not jiggly, while the yolks stay soft.
- Remember, residual heat will cook eggs a bit more after removing from oven.
These little tips help avoid overcooked yolks or underdone whites—so you end up with that perfect baked egg texture every time.
Equipment You’ll Need
- Small baking dish or ramekin – I like this because it evenly distributes heat and is just the right size for individual servings.
- Oven mitts – keep your hands safe when handling hot dishes.
- Measuring spoons – for precise seasoning and olive oil drizzle.
- Serving spoon – for scooping up the eggs and feta once baked.
- Toaster or grill – perfect for toasting bread to serve alongside.
Flavor Variations & Add-Ins
- Swap cherry tomatoes for roasted red peppers or olives to add a different briny flavor.
- Add cooked spinach or kale for more greens and nutrients.
- Mix herbs like basil or oregano into the feta before baking for added freshness.
- Stir in crumbled breakfast sausage or cooked bacon on top for extra protein and flavor.
How to Make Baked Feta Eggs
Ingredients You’ll Need:
Main Ingredients:
- ½ cup crumbled feta cheese
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
Seasonings & Garnishes:
- ½ teaspoon paprika (smoked or sweet)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Optional: red chili flakes, for a bit of heat
- Bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 5 minutes to prepare and 12-15 minutes to bake. Altogether, you’ll have a tasty and comforting breakfast or brunch dish ready in about 20 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish with olive oil to keep everything from sticking.
2. Add Feta and Tomatoes:
Spread the crumbled feta evenly across the bottom of the baking dish. Arrange the halved cherry tomatoes on top, in a line or clustered as you like. Drizzle olive oil over the feta and tomatoes for extra richness.
3. Add Eggs and Seasonings:
Carefully crack the eggs over the feta, spacing them so they don’t touch. Sprinkle paprika, salt, and freshly ground black pepper over the eggs and cheese. If you like a little heat, add some red chili flakes.
4. Bake Until Ready:
Place the baking dish in the oven and bake for about 12-15 minutes. You want the egg whites to be set and firm, but the yolks still slightly runny for a delicious texture.
5. Garnish and Serve:
Take the dish out of the oven and sprinkle chopped fresh parsley over the top. Serve immediately, ideally with some toasted bread to scoop up the flavorful baked eggs, feta, and tomatoes.
Can I Use Frozen Feta for This Recipe?
Yes, you can use frozen feta, but make sure to thaw it completely and drain any excess moisture before baking to avoid a watery dish.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, but keep in mind the eggs might firm up more when reheated.
Can I Make This Recipe Vegan or Dairy-Free?
For a vegan or dairy-free version, try using a plant-based feta alternative and bake with tofu instead of eggs. The texture will be different but still tasty!
What Can I Serve with Baked Feta Eggs?
This dish pairs wonderfully with toasted bread, pita, or even a light side salad to balance the richness of the eggs and feta.
