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Olivia

Baked Feta Eggs with Spinach and Tomatoes for Breakfast Bliss

A delicious and healthy breakfast option featuring baked eggs with feta cheese, spinach, and tomatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes halved
  • 1 cup fresh spinach chopped
  • 8 ounces feta cheese crumbled
  • 4 large eggs
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • Fresh basil or parsley for garnish

Method
 

  1. Preheat your oven to 400°F.
  2. In a 9x9-inch baking dish, drizzle the olive oil and add the halved cherry tomatoes and chopped spinach. Toss to coat the vegetables in the oil.
  3. Crumble the feta cheese over the vegetables evenly.
  4. Make four small wells in the feta and vegetable mixture and crack an egg into each well.
  5. Season the eggs with salt, pepper, oregano, and red pepper flakes if using.
  6. Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny.
  7. Remove from the oven and let cool for a minute. Garnish with fresh basil or parsley before serving.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 4gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 370mgSodium: 800mgFiber: 1gSugar: 3g

Notes

  • For a creamier texture, add a splash of heavy cream to each egg before baking.
  • You can substitute the spinach with kale or arugula for a different flavor profile.

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