Baked Feta Cheese Eggs With Veggies

A skillet with baked eggs and feta cheese fresh out of the oven.

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Baked Feta Cheese Eggs with Veggies brings together the creaminess of feta cheese with perfectly baked eggs and vibrant vegetables. This protein-packed, one-pan breakfast is ready in just 25 minutes and pairs beautifully with pita bread or crusty sourdough. Perfect for weekend brunches or meal prep!

Prep Time10

Cook Time15

Course: Breakfast, lunch

Cuisine: Mediterranean

Servings:

Calories: 267kcal

Author: Maria Lucey RD

Equipment

non-stick pan or a cast iron (oven safe preferred)

Ingredients

6 large eggs
½ block of feta cheese about 85g
1 tablespoon olive oil
1 small onion thinly sliced
1 cup baby spinach or arugula
1 cup cherry tomatoes 150g, halved
1 teaspoon dried oregano optional
Salt and pepper to taste

To serve

Fresh herbs like parsley or basil for garnish optional
Pita bread or crusty bread optional

Instructions

Preheat your oven to 375°F (190°C).
In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until soft (about 3-4 minutes).
1 tbsp olive oil, 1 small onion
Add the spinach and cherry tomatoes and sauté for another 1-2 minutes, just until the spinach wilts.
1 cup cherry tomatoes, 1 cup baby spinach or arugula
Turn off the heat but keep everything in the same skillet.
Place the half block of feta cheese in the center of the dish.
½ block of feta cheese
Carefully crack the 6 eggs into the dish, spacing them evenly around the feta.
6 large eggs
Drizzle a little olive oil over the feta and eggs, then season with salt, pepper, and oregano.
Salt and pepper to taste, 1 tsp dried oregano
Bake for 12-15 minutes, or until the egg whites are set and the yolks are still soft.
Remove from the oven and garnish with fresh herbs if desired.
Fresh herbs like parsley or basil for garnish
Serve immediately with pita bread or crusty bread.
Pita bread or crusty bread

Notes

Expert tips:

For creamy eggs, don't overcook—remove from oven when whites are just set
Feta is naturally salty, so go easy on added salt
Refrigerate leftovers for up to 2 days
For meal prep, sauté vegetables ahead of time
Allow 5 minutes of resting time before serving for optimal texture

Need to adapt this recipe to your unique needs? E.g., gluten-free, dairy-free, or vegan. Details on how to do this can be found in the full blog post.

Nutrition Analysis:

I’ve included an estimated nutrition breakdown for this recipe below. Remember, though, that a recipe is much more than its nutritional content, and these numbers shouldn't solely dictate your food choices.

The nutrition analysis does not include the pita bread and I used full fat feta cheese.

For more nutrition information and tips, visit www.marialuceydietitian.com and come say hi on Instagram and YouTube I hope you enjoy this recipe as much as I do! 😊

The owner of this website is not liable for this estimation.

Nutrition