Baked Feta Eggs

A wooden bowl filled with creamy cheese and herbs, topped with fresh basil leaves.

If you’re looking for a breakfast or brunch that’s cozy, flavorful, and ridiculously easy, baked feta eggs are your answer. This dish combines creamy, tangy feta cheese with perfectly baked scrambled eggs for a meal that feels fancy but takes minimal effort. Whenever you're cooking for yourself or a small gathering, this recipe is sure to impress without any stress.

Course Breakfast, Recipes

Cuisine American, European, International

Keyword baking dish, black pepper, block of feta, egg, feta, feta cheese, feta eggs, pita

Prep Time 5

Cook Time 20

Servings Portions

Calories 125kcal

Author Zuzana Paar

Equipment

1 Baking Dish
1 Fork

Ingredients

1 Block Feta Cheese Block
8 Pieces Eggs
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Italian Seasoning

US Customary - Metric

Instructions

Preheat your oven to 375 Fahrenheit (190 Celsius). Gather all your ingredients and tools so everything is within reach. Spray your baking pan lightly with oil to avoid sticking.
Place the feta block in the middle of your prepared pan. Drizzle or spray more oil over the top of the feta for extra creaminess.
Crack the eggs directly into the pan around the feta. Sprinkle the Italian seasoning over the top for a nice herb flavor. Add salt and pepper, but remember that feta is salty, so don’t overdo it.
Place the pan in the oven and bake for 15–20 minutes at 400 Fahrenheit (200 Celsius), depending on how you like your eggs. Keep an eye on them to ensure they are not overcooked and the whites are set, but the yolks stay slightly runny.
Remove the pan from the oven and let it cool for a minute. Use a fork to scramble the eggs and feta together, creating a creamy, cheesy texture. Serve immediately and enjoy.

Video

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Notes

Use a smaller baking dish if you want a thicker layer of feta and eggs.
Add diced tomatoes or spinach for extra flavor and nutrients.
To make this dish dairy-free, substitute feta with a vegan cheese alternative.

Nutrition