Mediterranean feta egg bake in a metal baking pan

Easy Mediterranean Feta Egg Bake Recipe with Spinach

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This Mediterranean feta egg bake is a delightful breakfast casserole that combines bright vegetables and creamy feta cheese. With ingredients like juicy tomatoes, red bell pepper, and baby spinach, it’s a low carb breakfast recipe that is both satisfying and nutritious.

Jump to Recipe

The dish is easy to prepare and perfect for a special breakfast or brunch. Using a combination of egg whites and large eggs, this recipe can be customized with optional chopped fresh herbs for added flavor.

Vibrant Ingredients for a Mediterranean Delight

The Mediterranean feta egg bake is a colorful and nutritious breakfast casserole that brings together a delightful combination of flavors.

Using ingredients like juicy cherry tomatoes, red bell pepper, and fresh baby spinach, this dish is not only visually appealing but also packed with essential nutrients.

With the addition of creamy feta cheese, the dish achieves a rich and satisfying taste that pairs beautifully with the bright vegetables.

To enhance the flavor, a spice mixture of red pepper flakes and black pepper is incorporated, making it a great main course for any special breakfast or brunch gathering.

Preparation and Cooking Method

Preparing this Mediterranean feta egg bake is straightforward and can be completed in about 45 minutes.

Start by preheating the oven to 375°F (190°C) and greasing a rustic baking dish with olive oil. In a skillet, sauté diced red onion and garlic cloves until fragrant, then add the diced red bell pepper, halved cherry tomatoes, and chopped baby spinach.

Cook until the vegetables are tender, creating a flavorful base for the egg mixture.

Creating the Egg Mixture

In a separate bowl, whisk together six large eggs and six egg whites, adding a teaspoon of sea salt and a half teaspoon of ground black pepper.

Stir in the sautéed vegetables along with eight ounces of crumbled feta cheese and a quarter cup of chopped sun-dried tomatoes.

This combination not only adds depth to the dish but also ensures that each bite is filled with flavor.

Baking to Perfection

Once the mixture is well combined, pour it into the greased baking dish and spread it evenly.

Bake for 25 to 30 minutes, or until the eggs are set and the top is lightly golden. The result is a beautifully baked egg casserole that is sure to impress.

Serving Suggestions

Allow the Mediterranean feta egg bake to cool slightly before slicing into generous portions.

Garnish with optional chopped fresh herbs, such as chives or parsley, for an added touch of freshness. Serve alongside slices of crusty baguette, making it a complete and inviting breakfast scene.

Storage and Meal Prep Tips

This dish can be stored in an airtight container in the refrigerator for a few days, making it perfect for meal prep. Reheat individual portions in the microwave or oven for a quick and satisfying meal any time of day.

With its low carb profile and rich flavors, the Mediterranean feta egg bake is not only a great breakfast option but also a versatile dish that can be enjoyed for lunch or dinner.

Mediterranean Baked Feta with Runny Eggs

This baked feta and vegetable dish gets an upgrade with perfectly baked eggs featuring slightly runny yolks. Bursting with Mediterranean flavor, this easy one-pan meal combines juicy tomatoes, bell peppers, and creamy feta for a protein-rich brunch or light dinner. The recipe takes about 45 minutes and serves 6 people.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cups baby spinach, roughly chopped
  • 8 oz feta cheese, crumbled
  • 6 large eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon dried oregano or Italian seasoning
  • Optional: chopped fresh parsley or basil for garnish

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish with olive oil.
  2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking for 2-3 minutes until fragrant. Stir in red bell pepper and cook another 3 minutes until slightly softened.
  3. Add tomatoes and spinach: Stir in cherry tomatoes, sun-dried tomatoes, and spinach. Cook until the spinach wilts and the tomatoes begin to soften, about 3-4 minutes. Season with salt, pepper, and oregano.
  4. Assemble the bake: Transfer the vegetable mixture to the prepared baking dish. Sprinkle crumbled feta evenly over the top.
  5. Bake the base: Place in the oven and bake uncovered for 15-18 minutes, until the mixture is hot and bubbling.
  6. Add the eggs: Carefully make six small wells in the mixture with the back of a spoon. Crack one egg into each well. Return the dish to the oven and bake for another 7-10 minutes, until the whites are set but the yolks remain slightly runny.
  7. Finish and serve: Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley or basil. Serve warm with crusty bread or pita for dipping.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 6 servings
  • Calories: 210 kcal
  • Fat: 14 g
  • Protein: 13 g
  • Carbohydrates: 7 g
Jeff Campbell
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