Baked Feta Eggs

I’ve created a creamy, savory Baked Feta Eggs dish where whipped feta and eggs come together into a luscious, effortlessly elegant breakfast or brunch bake.

Why You’ll Love This Recipe

I love this recipe because it’s rich and satisfying yet simple to make. The whipped feta forms a tangy, creamy base that crisps slightly around the edges, while the eggs bake soft and runny on top. It’s ideal for a cozy weekend or a quick, impressive meal.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• feta cheese (block or crumbles)

• cream cheese or Greek yogurt

• olive oil

• garlic, minced

• fresh herbs (like thyme, oregano, or dill), chopped

• black pepper

• eggs

• cherry tomatoes or diced tomatoes (optional)

• red pepper flakes or chili flakes (optional topping)

• fresh parsley or basil (for garnish)

directions

1. Preheat oven & prep dish – I preheat to 375 °F (190 °C) and lightly grease a small baking dish or ovenproof skillet.

2. Whip the feta – I blend feta cheese with cream cheese (or Greek yogurt), olive oil, garlic, herbs, and pepper until smooth and spreadable.

3. Spread feta base – I transfer the whipped feta to the baking dish, smoothing it into an even layer.

4. Add tomatoes (optional) – I scatter halved cherry tomatoes or diced fresh tomatoes over the feta for added juiciness and color.

5. Crack in eggs – I make wells in the feta mixture and crack eggs into each well, spacing them evenly.

6. Bake – I bake for about 12–15 minutes, or until egg whites are set but yolks are still soft (or longer if I prefer firmer yolks).

7. Finish & serve – I remove from oven, sprinkle with red pepper flakes and fresh herbs, drizzle olive oil if desired, and serve warm with crusty bread.

Servings and timing

• Servings: 2–3

• Prep time: 5 minutes

• Cook time: 12–15 minutes

• Total time: ~20 minutes

Variations

• Cheesy upgrade: I stir in shredded mozzarella or Parmesan into the feta layer for extra melt.

• Roasted veggie twist: I roast peppers, zucchini, or spinach before layering them under the feta.

• Spicy kick: I mix in harissa or chopped jalapeños into the whipped feta for heat.

• Herbed version: I use different fresh herbs like chives, tarragon, or rosemary to change flavor.

storage/reheating

I recommend eating this fresh—it’s at its best right out of the oven. If I have leftovers (just the whipped feta without eggs), I store it in an airtight container in the fridge for up to 3 days. I reheat gently in a skillet or microwave and crack fresh eggs on top if I want to recreate the bake.

FAQs

Can I use plain yogurt instead of cream cheese?

Yes—I sometimes swap Greek yogurt for cream cheese to lighten the dish. It’s tangier but still creamy.

What if I prefer firmer yolks?

I bake the eggs a little longer—about 16–18 minutes—until the yolks reach the doneness I enjoy.

Can I make this vegetarian (or add meat)?

It’s already vegetarian, but I can add cooked bacon or sausage crumbles on top before baking for extra flavor.

What bread should I serve with it?

I love crisp sourdough, toasted baguette, or even pita to scoop up the creamy feta and runny yolk.

Can I double the recipe for more servings?

Absolutely—I double the ingredients and bake in a larger skillet or casserole dish, adjusting cooking time slightly if needed.

Conclusion

I hope this Baked Feta Eggs brings bold, creamy goodness to my brunch table. It’s quick, flavorful, and always gets compliments—even when I go for simple toppings. Perfect with warm bread and fresh herbs, it’s a dish I return to again and again.