Baked Feta Eggs with Tomatoes and Spinach — Easy Breakfast Recipe
I still remember the first time I baked feta with tomatoes and spinach on a lazy Sunday morning: the kitchen smelled of warm olive oil and roasted tomatoes, and the creamy feta broke apart into little pockets of salty bliss when I pierced it with a fork. It quickly became my go-to for cozy brunches and weekday breakfasts alike. This dish feels Mediterranean at heart — a nod to Greek flavors where feta and olive oil are staples — but also happily borrows from recent baked-feta trends that celebrate simple, bold ingredients. If you love hands-off recipes that taste like they took hours, you’ll adore this one. For more cozy breakfast ideas, I’ve rounded up similar comfort recipes in my collection here.
Who is this recipe for?
- This recipe is for busy parents, brunch lovers, and beginners who want a quick, impressive breakfast or light dinner with minimal prep.
Core ingredients overview:
- This recipe combines a block of feta cheese, eggs, cherry tomatoes, spinach, and olive oil to create a warm, savory, and easy one-dish meal that’s great for mornings or a casual supper.
Tools & Ingredients
Tools
- Oven-safe baking dish (9×9-inch or similar)
- Measuring spoons
- Cutting board
- Chef’s knife
- Mixing spoon or spatula
- Oven mitts
Ingredients (with benefits)
- 1 block of feta cheese – adds creamy, salty richness and brings authentic Mediterranean flavor
- 4 large eggs – provide protein and a silky texture when baked
- 1 cup cherry tomatoes, halved – add sweetness, acidity, and bright color
- 2 cups fresh spinach – boosts nutrients and wilts nicely into the dish
- 2 tablespoons olive oil – enhances flavor and helps roast the tomatoes and feta
- Salt and pepper to taste – balances and enhances all flavors
- Fresh herbs (optional, for garnish) – add freshness and aroma (e.g., parsley, dill, or basil)
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, place the block of feta cheese in the center. Surround it with halved cherry tomatoes and fresh spinach.
- Drizzle the olive oil over the feta and vegetables, then season with salt and pepper.
- Make four small indentations in the vegetables and crack an egg into each one.
- Bake in the preheated oven for 20–25 minutes, or until the eggs are set and the feta is golden.
- Remove from the oven and garnish with fresh herbs if desired. Serve warm.
Always add 
FAQ
Q: Can I freeze this recipe?
A: Baked eggs don’t freeze well once cooked because the eggs change texture when thawed. You can roast the tomato-feta base ahead of time and freeze that component, then bake fresh eggs into it when you’re ready.
Q: What can I use instead of feta?
A: You can substitute goat cheese for a similar tangy creaminess, or use burrata/ricotta if you prefer a milder, creamier result. Keep in mind salt levels may change.
Q: Can I add other vegetables or protein?
A: Yes — sliced bell peppers, mushrooms, or cooked spinach-packed sausage work well. If using raw vegetables that take longer to cook, roast them a bit first.
Q: Is this suitable for meal prep?
A: You can prepare the tomato-feta base ahead and refrigerate for 1–2 days; add eggs and bake just before serving for best texture.
Tips & Tricks
- Use room-temperature eggs so they bake more evenly and set at the same rate.
- Don’t over-salt: feta is naturally salty, so taste a tomato after seasoning before adding extra salt.
- If your tomatoes are very large, quarter them rather than halving so they distribute evenly.
- For a crispier top, finish under the broiler for 1–2 minutes — watch closely to avoid burning. For more weeknight recipe variety, try pairing this dish with a roast chicken and veggies recipe I love here.
Enjoy this warm, simple meal with crusty bread or a light green salad — and don’t forget to share it with friends or family. For a little background about who’s sharing these recipes, learn more about me here.
Conclusion
Looking for related ideas and inspiration? Try this similar spin on baked feta from Supper With Michelle: Spinach and Feta Egg Bake – Supper With Michelle. If you’d like a make-ahead option with similar flavors, check out these Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta. For another take on baked feta eggs with tips and variations, see this recipe from This Healthy Table: Baked Feta Eggs Recipe – This Healthy Table.
Enjoy your meal and happy cooking!
Baked Feta Eggs with Tomatoes and Spinach
Ingredients
- 1 block block of feta cheese adds creamy, salty richness
- 4 large large eggs provide protein and a silky texture when baked
- 1 cup cherry tomatoes, halved add sweetness, acidity, and bright color
- 2 cups fresh spinach boosts nutrients and wilts nicely into the dish
- 2 tablespoons olive oil enhances flavor and helps roast the tomatoes and feta
- Salt and pepper to taste balances and enhances all flavors
- Fresh herbs (optional, for garnish) add freshness and aroma (e.g., parsley, dill, or basil)
Method
- Preheat your oven to 400°F (200°C).
- In a baking dish, place the block of feta cheese in the center. Surround it with halved cherry tomatoes and fresh spinach.
- Drizzle the olive oil over the feta and vegetables, then season with salt and pepper.
- Make four small indentations in the vegetables and crack an egg into each one.
- Bake in the preheated oven for 20–25 minutes, or until the eggs are set and the feta is golden.
- Remove from the oven and garnish with fresh herbs if desired. Serve warm.
