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Do you remember baked feta pasta? It’s cheesy, salty, and so delicious. For a while, I was really obsessed with it. The pasta inspired me to create these Baked Feta Eggs! It’s a totally different way to make scrambled eggs, and I’m betting you haven’t tried it before.
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I love the idea of feta that gets creamy and melty while something around it cooks! Making these oven baked feta eggs is really just that: After putting feta in a baking dish, you crack a dozen eggs around it, season them, and then bake until the egg whites are set. After that, you just use a fork to scramble the eggs and cheese together until everything is creamy and like the best scramble you’ve ever had! I like to serve it with toast or scoop it into a pita.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Low-carb
Key Flavor: Cheesy, salty, and creamy
Skill Level: Easy
Why This Is So Good
- Easier than making eggs on a stovetop: Because the eggs cook in the oven, there’s no stirring or watching the eggs to make sure they don’t overcook!
- Feeds a crowd: I love making these baked feta eggs for brunch when I’m having my friends over. The recipe uses a dozen eggs, so it easily serves a bunch of people!
- Make-ahead: These eggs take a bit to cook in the oven, so I like to prep other dishes while they cook! These baked scramble feta eggs are delicious served with cilantro yogurt sauce and a side of fruit salad.
Ingredients to Make Baked Feta Eggs
- Feta cheese: You’ll need a whole block of feta cheese for this recipe—no need to slice or crumble it!
- Eggs: Twelve eggs is a whole, standard carton!
- Olive oil: Adding olive oil to the baked feta eggs adds flavor, but you’ll also need it for greasing the baking dish so the eggs don’t stick.
- Salt and pepper: I keep the seasonings simple since the feta flavors the whole dish!
- Pita pockets: Like I mentioned above, my favorite way to serve these cheesy eggs is scooped into a warm pita pocket.
- Mint or basil: This is optional, but the fresh herbs help cut through the richness of the eggs and the salty cheese!
Popular Substitutions & Additions
- Add spices. Try sprinkling ground cumin, coriander, paprika, or curry powder or red pepper flakes onto the eggs before baking.
- Add veggies. You could add chopped tomatoes, spinach (fresh or frozen!), or kale before baking.
- Make a half-batch. I know, I know: This is a lot of eggs! For a smaller crowd, use half the amount of eggs, half of a block of feta, and an 8-inch baking dish.
- Add pesto. After baking, swirl pesto into the baked feta eggs!
How to Make Baked Feta Eggs
These hands-off eggs have been a game-changer for me. I love scrambled eggs and this recipe allows me to make a bunch of them at once!
Tips for Making the Best Oven Baked Feta Eggs
- Make sure to grease the baking dish with olive oil. If you don’t, the eggs will stick horribly. Not only does the waste food, but it makes cleanup much harder!
- Be careful not to overbake. You want the eggs to be jammy, making the final product fluffier.
- Don’t worry if the whites look wet when you pull the eggs out of the oven. When you scramble the eggs, the whites will continue to cook from the residual heat! If you wait until the whites are hard, the yolks will be over-cooked.
- Use a fork and scramble quickly. This will result in fluffier eggs!
What to Serve With Baked Scramble Feta Eggs
Frequently Asked Questions
No! I find that an 8-ounce block of feta cheese is not that salty since it’s meant to serve 6 to 8 people. In fact, I still season the eggs with salt!
I haven’t tried it, but yes! You can definitely do that. I think it will work very well.
The eggs around the edges will cook first, but the ones around the middle may still be soft and jammy. That’s okay because as soon as you mix everything together, anything uncooked will immediately cook due to the residual heat of the pan. If you still feel like some parts are undercooked, pop it back in the oven for another 1-2 minutes.
I’m not a huge fan of cold eggs, but you could store any leftovers in the fridge in an airtight container for a few days. I would just reheat them in the microwave!
What I really love about these Baked Feta Eggs is that they’re the perfect scramble with very little effort and stirring. Tucked into a warm pita, it’s the coziest, cheesiest egg sandwich you’ll ever have. When I serve it for brunch, I almost always get asked how to make it!
More Baked Feta Recipes:
More Egg Recipes:
- Sheet Pan Eggs
- Scrambled Eggs with Cottage Cheese
- Crispy Feta Fried Eggs
- Egg White Bites with Red Pepper
If you try this feel good Baked Feta Eggs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Baked Feta Eggs
Ingredients
- 1 (8-ounce) block feta cheese
- 12 large eggs
- 2 tablespoons extra virgin olive oil plus more for greasing the baking dish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pita pocket for serving
- Fresh mint or basil leaves for serving
Instructions
- Preheat the oven to 400°F. Grease an 8×11 baking dish with olive oil.
- Place the feta block in the middle of the prepared baking dish. Crack 12 eggs around it, then drizzle olive oil over the feta and eggs. Season the eggs with salt and season both the eggs and feta with black pepper.
- Bake in the preheated oven for 18-22 minutes, until the feta cheese melts and the egg whites around the edges cook.
- Use a fork to scramble the eggs and feta together. Don’t worry if some of the whites still look wet as they will continue cooking from the heat of the baking dish and surrounding eggs.
- Enjoy the eggs alone or scoop into pita pockets and garnish with mint or basil leaves.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made this today and it it was so easy and delicious! I halved the recipe and it still turned out great! I used sheep and goat milk feta and it was truly decadent. I’m sure it would still be amazing with cow milk feta. This will be a staple. Thanks!
Yum, so happy to hear it works well with sheep and goat milk feta! Thank you, Lisa!!
How many days does this hold in kitchen? Looking for make ahead weekday meals. Thanks
Great question! You can keep baked eggs in the fridge for up to 4 days.
Love your recipes…I am anxious to make this one! Also excited about your cookbook…I have preordered! Thanks!
Aww thank you so much for your support, Sheryl!! I hope you love the recipe. Enjoy!!