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Baked Feta Eggs with Spinach & Tomatoes

A delicious and versatile baked egg dish featuring feta, spinach, and tomatoes, perfect for meal prep or a lazy brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs Fresh eggs for best results.
  • 2 cups fresh spinach, chopped Or use frozen spinach, just thaw and drain it well.
  • 1 cup feta cheese, crumbled Use feta blocks for better melting.
  • 1 cup tomatoes, chopped Fresh or sun-dried tomatoes can work.
  • 2 tablespoons olive oil Drizzled on top to prevent sticking.
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine chopped spinach, tomatoes, and feta cheese.
  3. Spread the mixture evenly in a baking dish.
  4. Crack the eggs over the spinach and feta mixture.
  5. Drizzle with olive oil and season with salt and pepper.
Baking
  1. Bake in the preheated oven for about 20 minutes, or until the egg whites are set but the yolks remain slightly runny.
  2. Check for doneness at around 13 minutes.
  3. If desired, poke the whites around the yolk with a fork during the baking to help them set properly.

Notes

Great for meal prep! Store in the fridge and reheat in a low oven or microwave. Can be paired with toast or in a wrap for lunch. For variations, consider adding chard, ricotta, or sautéed veggies.