Mediterranean Baked Feta Eggs
High-protein, low-carb breakfast featuring baked eggs with feta, tomatoes, spinach, and olive oil — a Mediterranean diet favorite!
Ingredients
- 4 large eggs
- 1 cup cherry tomatoes halved
- 1/2 cup feta cheese crumbled
- 2 tbsp extra virgin olive oil
- 1 cup baby spinach or arugula
- 1 clove garlic minced
- 1/4 tsp red pepper flakes optional
- salt & black pepper to taste
- 1 tbsp fresh herbs oregano, parsley, basil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Add cherry tomatoes, spinach, garlic, and olive oil. Toss to coat and season.
- Sprinkle crumbled feta evenly over vegetables.
- Crack eggs into small wells and sprinkle with red pepper flakes if using.
- Bake for 12–15 minutes until egg whites are set but yolks remain soft.
- Top with herbs, drizzle olive oil, and serve immediately.
Notes
For meal prep: bake in ramekins, cool completely, and store in fridge up to 3 days. Reheat at 325°F or in air fryer 3 minutes.