Name: Baked Eggs with Feta and Veggies Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: ½ teaspoon extra-virgin olive oil (per small ramekin); 2 eggs (per small ramekin); Sea salt, to taste; Freshly ground black pepper, to taste; Crumbled feta cheese, to taste; Chopped chives, to taste; Fresh dill, to taste; Sautéed asparagus, chopped, to taste; Frozen peas, thawed, to taste; Microgreens, to garnish

If you’ve ever been on the hunt for a fuss-free, delicious breakfast that feels a little fancy but comes together in a snap, you’re going to love this Baked Eggs with Feta and Veggies Recipe. I absolutely love how the creamy feta and bright veggies come together with the softly baked eggs – it’s like comfort and freshness all in one dish. Whether you’re cooking for yourself or want to impress friends without sweating it, this recipe is going to be your new go-to.

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Why You’ll Love This Recipe

Simple & Quick: Takes just about 20 minutes from start to finish, making it perfect for busy mornings.
Customizable: You can swap veggies or herbs to match what’s in your fridge, so it never gets boring.
Fresh & Flavorsome: The mix of feta, fresh herbs, and veggies gives it a vibrant taste that feels wholesome.
Perfect Texture: The eggs come out tender and just a little runny, which is incredibly satisfying every single time.

The image shows three white pans with fried eggs. Each pan has eggs with bright yellow and orange yolks sitting on smooth, white egg whites. The eggs are topped with small pieces of green asparagus, bright green peas, and white crumbled cheese. There are also tiny green chives and microgreens sprinkled on top. The pans are on a white marbled surface, and the edges of the pans are simple and clean. The focus is on the fresh, colorful ingredients on the eggs. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are simple but work magic together. I always keep my feta on hand because it adds that perfect salty, creamy punch, and fresh herbs really lift the whole dish.

Extra-virgin olive oil: Use a good quality one, it adds subtle richness to the eggs and keeps them from sticking to the ramekin.
Eggs: Fresh eggs are key here — they hold their shape better and taste cleaner.
Sea salt and freshly ground black pepper: Simple seasoning will bring out all the flavors.
Crumbled feta cheese: Adds a tangy creaminess that pairs beautifully with the eggs.
Chopped chives: For a mild onion flavor and lovely green color.
Fresh dill: I love how dill adds a bright, herbaceous note.
Sautéed asparagus: Tender with a bit of bite, asparagus works so well in this recipe.
Frozen peas (thawed): These add a sweet pop and make it feel even more veggie-packed.
Microgreens: A fresh garnish that adds crunch and freshness right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Baked Eggs with Feta and Veggies Recipe is so easy to customize. Depending on what I have available or the season, I tweak the veggies or herbs — and you should feel free to do the same. Here are a few of the ways I change it up:

Spinach instead of asparagus: I’ve swapped in fresh spinach when asparagus was out of season. It softens nicely and pairs beautifully with feta.
Cherry tomatoes: When I want some juicy sweetness, I add halved cherry tomatoes right on top before baking—they roast along with the eggs.
Vegan twist: I’ve experimented with tofu “eggs” and vegan feta for a plant-based version — still delicious and surprisingly satisfying.
Spicy kick: Adding a sprinkle of red pepper flakes or a dash of hot sauce after baking really wakes the dish up if you like some heat.

How to Make Baked Eggs with Feta and Veggies Recipe

Step 1: Preheat and Prepare Your Ramekin

Start by preheating your oven to 375°F. I always grease my 4.5-inch ramekin with about half a teaspoon of extra-virgin olive oil to keep the eggs from sticking — trust me, it makes cleaning up a breeze. Place the ramekin on a baking sheet; this little trick helps you move it easily in and out of the oven without spills.

Step 2: Crack in the Eggs and Season

Crack two eggs directly into the ramekin. Season the eggs with a pinch of sea salt and freshly ground black pepper. Don’t worry about the yolk breaking — that’s the fun part, the rich yolk will make the veggies and feta extra creamy once baked.

Step 3: Bake Carefully

Pop the ramekin on the baking sheet into the oven. Bake the eggs for 10 to 15 minutes, but I usually go for about 12 minutes — this timing hits the sweet spot where the whites are just set, and the yolks remain delightfully runny. If you prefer using a muffin tin, bake for 9 to 12 minutes instead. The key here is to avoid overcooking; the eggs might look slightly underdone when you take them out, but they’ll firm up as they cool.

Step 4: Top with Feta, Veggies, and Herbs

When your eggs are baked to perfection, it’s time for the best part — topping! Sprinkle crumbled feta generously over the eggs along with chopped chives and fresh dill for an aromatic, flavorful boost. Add in your sautéed asparagus and thawed peas for texture and freshness. Finally, I like to finish with a handful of microgreens for a peppery crunch and a pop of green.

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Pro Tips for Making Baked Eggs with Feta and Veggies Recipe

Perfect Timing: I always set my timer for 12 minutes and check the whites — going any longer risks losing that silky yolk.
Room Temperature Eggs: Letting your eggs sit out for 15 minutes before baking helps them cook evenly without cracking.
Batch Baking Hack: If you’re making multiple servings, placing ramekins close but not touching on the baking sheet helps them cook evenly.
Veggie Prep: Sauté your asparagus just until tender crisp ahead of time, so it doesn’t become mushy in the oven.

How to Serve Baked Eggs with Feta and Veggies Recipe

The image shows a white round ceramic dish with two sunny-side-up eggs on a white marbled surface. Each egg has a bright orange yolk and a smooth, shiny white layer of cooked egg white beneath. The eggs are sprinkled with small green chive pieces and tiny green herb leaves, and some white crumbly cheese dots are scattered on the egg whites. There is a blue and white striped cloth partially visible under the dish. Two more white round dishes each hold a single sunny-side-up egg topped with green chives, placed around the main dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like finishing with a few microgreens or a sprinkle of fresh dill and chives to brighten the plate and add fresh texture. A drizzle of high-quality olive oil right before serving takes it over the top, and if I’m feeling fancy, a crack of smoked paprika adds a subtle warmth.

Side Dishes

This recipe stands well on its own but pairs fantastic with some crusty sourdough toast for dipping, or a light arugula salad dressed with lemon vinaigrette. For brunch parties, I sometimes add roasted potatoes on the side to round out the meal.

Creative Ways to Present

For a special occasion, serving the baked eggs in colorful ramekins or mini cast-iron skillets adds charm. I’ve also layered veggies in the ramekin before cracking the eggs in, creating a vibrant bed of colors that impresses guests. Top it off with edible flowers for a beautiful spring brunch vibe — trust me, people notice these small thoughtful touches!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer them to an airtight container and refrigerate promptly. I’ve found these baked eggs keep well for up to two days without losing too much of their texture or flavor, though the yolk won’t stay runny after chilling.

Freezing

I’ve tried freezing leftover baked eggs, and while you can freeze them, the texture changes a bit — the yolks become firmer and a tad watery once thawed. For best taste, I recommend freezing the veggies separately and baking fresh eggs when possible.

Reheating

Reheating baked eggs gently is key. I warm them in a low oven (about 300°F) for 5-7 minutes or microwave briefly in 20-second increments to avoid overcooking. Adding a splash of water and covering loosely with a lid or plate helps maintain moisture.

FAQs

Can I use a different type of cheese instead of feta?

Absolutely! While feta adds a nice tang and creaminess, you can substitute with goat cheese, ricotta, or even shredded mozzarella for a milder flavor. Just keep in mind the saltiness and moisture content, as it might slightly change the texture.
What if I like my eggs more cooked?

No problem — just bake them a few minutes longer until the yolks reach your preferred firmness. Keep an eye on them as overbaking can make the whites rubbery and the yolks chalky.
Can I prepare this recipe for multiple people at once?

Yes! You can easily scale up by using multiple ramekins or an oven-safe skillet. Just adjust the baking time slightly depending on the size and depth of your baking dishes.
Is this recipe suitable for meal prepping?

It can be, especially if you prep the veggies and herbs ahead of time. However, since the eggs are best enjoyed freshly baked for texture and flavor, I suggest baking them fresh and assembling toppings last minute when possible.

Final Thoughts

I really hope you give this Baked Eggs with Feta and Veggies Recipe a try — it’s one of those hidden gems that feels special but is actually so simple. I remember the first time I made it, and how quickly it became a favorite weekend breakfast when I wanted something nourishing yet quick to prepare. Now, it’s part of my regular rotation, and friends always ask for the recipe when they come over. You’ll enjoy the fresh, vibrant flavors and that perfectly baked egg texture that feels like a little breakfast celebration every time. So go ahead, gather your ingredients, and get ready to wow yourself and anyone you share it with!