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A close-up of freshly baked feta eggs in an oval casserole dish, garnished with fresh basil leaves.

Baked Feta Eggs

This recipe combines baked feta cheese and eggs for a simple and delicious meal. It's a low-carb option perfect for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 267
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Feta Eggs
  • 1 block (8-ounce) feta cheese
  • 12 large eggs
  • 2 tablespoons extra virgin olive oil plus more for greasing the baking dish
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For Serving
  • 1 pita pocket
  • fresh basil and/or mint for serving

Equipment

  • Ceramic Baking Dish Set

Method
 

  1. Preheat your oven to 400°F (200°C). Grease an 8x11 inch baking dish with olive oil.
  2. Place the block of feta cheese in the middle of the prepared baking dish. Crack 12 eggs around the feta. Drizzle olive oil over the feta and eggs. Season the eggs with salt and season both the eggs and feta with black pepper.
  3. Bake in the preheated oven for 18-22 minutes, or until the feta cheese melts and the egg whites around the edges are cooked.
  4. Use a fork to gently scramble the eggs and feta together. The whites may still appear slightly wet; they will continue to cook from the residual heat.
  5. Serve the baked feta eggs as is, or scoop them into pita pockets. Garnish with fresh mint or basil leaves if desired.

Nutrition

Calories: 267kcalCarbohydrates: 2gProtein: 16gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 361mgSodium: 653mgPotassium: 146mgFiber: 0.02gSugar: 0.3gVitamin A: 635IUCalcium: 236mgIron: 2mg

Notes

The nutrition label provided is for the eggs only and does not include optional serving suggestions like pita bread. Leftovers can be stored in an airtight container in the refrigerator for a few days and reheated in the microwave.

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