Last weekend, while the house was still quiet, I decided to make Baked Feta Eggs with Tomatoes and Spinach for breakfast. My kids woke up to the smell and came straight to the kitchen, sleepy but excited to help. My son insisted on crumbling the feta, and my daughter carefully added the spinach like it was a special task only she could do. By the time the dish came out of the oven, everyone was gathered around the table. It turned into one of those slow, cozy family mornings that stay with you.
Table of Contents
Key Benefits of Baked Feta Eggs with Tomatoes and Spinach
- Quick and easy to make
- Family-friendly flavors
- Perfect for busy mornings
- Budget-friendly ingredients
- Crowd-pleasing combination
- Great for leftovers
Ingredients for Baked Feta Eggs with Tomatoes and Spinach
- 4 large eggs
- 200g feta cheese
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Step-by-Step Instructions for Baked Feta Eggs with Tomatoes and Spinach
- Preheat your oven to 375°F (190°C).
- In a medium baking dish, drizzle the olive oil around the bottom.
- Scatter the cherry tomato halves evenly across the dish.
- Add the fresh spinach over the tomatoes.
- Crumble feta cheese over the top of the spinach and tomatoes.
- Create four small wells in the mixture, and gently crack an egg into each well.
- Sprinkle dried oregano, salt, and pepper over everything.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until egg whites are set.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh basil before serving.
MORE RECIPE
- Chicken Curry Indian Recipe
- Spinach and Feta Puff Pastry Twists
- Coconut Lime Refresher
- Creamy Gnocchi with Spinach and Feta
Pro Tips and Variations for Baked Feta Eggs with Tomatoes and Spinach
- Swap out spinach for kale for a different flavor.
- Use any cheese you have on hand—goat cheese works beautifully too!
- Add sliced bell peppers or onions for extra veggies.
- Serve with crusty bread for dipping.
- If you like a little heat, add a pinch of red pepper flakes.
How to Serve
When it comes to serving Baked Feta Eggs with Tomatoes and Spinach, I love to keep things casual and inviting. A simple side salad can bring a refreshing counterbalance to the warm, savory dish. On special occasions, like a cozy family brunch or a date night, I like to pair the eggs with freshly baked bread for dipping. My kids enjoy adding a bit of fresh fruit on the side, while my husband and I sometimes enjoy a glass of chilled white wine. Each time we gather around the table, enjoying the warm, cheesy goodness of baked feta eggs with tomatoes and spinach, it reminds us to celebrate each moment together.
FAQs – Baked Feta Eggs with Tomatoes and Spinach
- Can I make Baked Feta Eggs with Tomatoes and Spinach ahead of time?
Yes, you can prepare all the ingredients ahead and bake them fresh in the morning, making it perfect for busy family mornings. - How can I store leftover Baked Feta Eggs with Tomatoes and Spinach?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave. - What side dishes go well with Baked Feta Eggs with Tomatoes and Spinach?
A simple arugula salad, crusty toast, or fresh fruit pairs wonderfully with this dish. - Can I use frozen spinach in Baked Feta Eggs with Tomatoes and Spinach?
Yes, frozen spinach works well—just make sure to thaw and drain it completely to avoid excess liquid. - Is Baked Feta Eggs with Tomatoes and Spinach suitable for a crowd?
Absolutely. You can double the recipe and bake it in a larger dish, perfect for gatherings or brunch.
This dish embodies everything comforting about home cooking—it’s quick, hearty, and deliciously satisfying. Whether you’re enjoying it on a relaxing Sunday morning or serving it for a holiday gathering, Baked Feta Eggs with Tomatoes and Spinach is sure to become a beloved recipe in your home, just as it is in mine.
Baked Feta Eggs with Tomatoes and Spinach
Ingredients
Main Ingredients
- 4 large large eggs
- 200 g feta cheese crumbled
- 2 cups fresh spinach
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium baking dish, drizzle the olive oil around the bottom.
- Scatter the cherry tomato halves evenly across the dish.
- Add the fresh spinach over the tomatoes.
- Crumble feta cheese over the top of the spinach and tomatoes.
- Create four small wells in the mixture, and gently crack an egg into each well.
- Sprinkle dried oregano, salt, and pepper over everything.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until egg whites are set.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh basil before serving.