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.)
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feta cheese (block or crumbles)
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cream cheese or Greek yogurt
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olive oil
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garlic, minced
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fresh herbs (like thyme, oregano, or dill), chopped
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black pepper
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eggs
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cherry tomatoes or diced tomatoes (optional)
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red pepper flakes or chili flakes (optional topping)
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fresh parsley or basil (for garnish)
directions
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Preheat oven & prep dish – I preheat to 375 °F (190 °C) and lightly grease a small baking dish or ovenproof skillet.
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Whip the feta – I blend feta cheese with cream cheese (or Greek yogurt), olive oil, garlic, herbs, and pepper until smooth and spreadable.
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Spread feta base – I transfer the whipped feta to the baking dish, smoothing it into an even layer.
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Add tomatoes (optional) – I scatter halved cherry tomatoes or diced fresh tomatoes over the feta for added juiciness and color.
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Crack in eggs – I make wells in the feta mixture and crack eggs into each well, spacing them evenly.
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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).
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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
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Servings: 2–3
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Prep time: 5 minutes
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Cook time: 12–15 minutes
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Total time: ~20 minutes
Variations
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Cheesy upgrade: I stir in shredded mozzarella or Parmesan into the feta layer for extra melt.
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Roasted veggie twist: I roast peppers, zucchini, or spinach before layering them under the feta.
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Spicy kick: I mix in harissa or chopped jalapeños into the whipped feta for heat.
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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.
Baked Feta Eggs
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A creamy, savory breakfast bake where whipped feta and eggs meld into a rich, flavorful dish—perfect for a cozy brunch or an impressive, easy meal.
- Author: Emma
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1/2 cup feta cheese (block or crumbles)
- 2 tbsp cream cheese or Greek yogurt
- 1 tbsp olive oil (plus more for drizzling)
- 1 clove garlic, minced
- 1 tbsp chopped fresh herbs (thyme, oregano, or dill)
- Black pepper to taste
- 2–3 eggs
- 1/2 cup cherry tomatoes, halved (optional)
- Red pepper flakes or chili flakes (optional, for topping)
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a small baking dish or ovenproof skillet.
- In a bowl, blend feta, cream cheese (or yogurt), olive oil, garlic, herbs, and pepper until smooth and spreadable.
- Spread the whipped feta mixture evenly in the prepared baking dish.
- If using, scatter cherry tomatoes over the feta layer.
- Create small wells in the mixture and crack eggs into each well.
- Bake for 12–15 minutes, until whites are set and yolks are still soft (or longer for firmer yolks).
- Remove from oven and top with red pepper flakes, fresh herbs, and a drizzle of olive oil.
- Serve warm with crusty bread.
Notes
- Stir in shredded mozzarella or Parmesan for extra cheesiness.
- Layer roasted veggies like spinach or peppers under the feta.
- Add heat with harissa or chopped jalapeños.
- Experiment with herbs like chives or rosemary for flavor variations.
- Double the recipe in a larger dish to serve more people.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 190mg