Herbed Tomato and Feta Breakfast Egg Bake

This Herbed Tomato and Feta Egg Bake is the perfect way to elevate your breakfast routine. Bursting with the freshness of ripe tomatoes and the tangy creaminess of feta cheese, it’s not only delicious but also quick to prepare. This dish showcases the vibrant flavors of fresh herbs, making it an ideal choice for a nourishing morning meal.

What sets this egg bake apart is its fluffy texture and savory profile, enhanced by aromatic herbs like basil and oregano. It’s versatile enough to serve at a brunch gathering or for a cozy family breakfast. Pair it with a fresh salad or some crusty bread, and you have a complete meal!

Herbed Tomato and Feta Breakfast Egg Bake

Serves: 6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 220 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 6 large eggs
• 1 cup milk
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup onion, diced

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Stir in the chopped basil, oregano, diced onion, and halved cherry tomatoes.
4. Gently fold in the crumbled feta cheese, ensuring it is evenly distributed throughout the mixture.
5. Pour the egg mixture into the prepared baking dish and spread it out evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is lightly golden.
7. Remove from the oven and let it cool for a few minutes before slicing and serving.

Notes

Note: You can make this egg bake ahead of time and reheat it for a quick breakfast option.

For best results, use fresh herbs, as they impart a brighter flavor compared to dried ones. If you prefer a spicier kick, consider adding diced jalapeños or red pepper flakes to the mixture.

Feel free to customize this bake by incorporating other vegetables such as spinach or bell peppers. If you’re looking to reduce calories, you can use egg whites instead of whole eggs.

This egg bake can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven until warmed through.