Mediterranean Breakfast Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cherry or grape tomatoes
02 -
1 red bell pepper, diced
03 -
1/2 small red onion, diced
04 -
3 cloves garlic, minced
05 -
8 ounces feta cheese
06 -
4 tablespoons olive oil
07 -
1 cup chopped baby spinach
08 -
4 large eggs
→ Seasonings
09 -
1 teaspoon dried oregano
10 -
1 teaspoon sea salt
11 -
1/2 teaspoon dried thyme
12 -
1/2 teaspoon ground black pepper
13 -
1/2 teaspoon red pepper flakes
→ Optional Toppings
14 -
Chopped fresh basil
15 -
Fresh chives, chopped
# Instructions:
01 -
Preheat oven to 400 degrees F.
02 -
If using ramekins or individual serving dishes - divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. Drizzle a tablespoon of olive oil over each dish. If using one large dish - combine the tomatoes, bell pepper, red onion, and garlic in the dish and place the feta in the center. Drizzle the olive oil over the feta and veggies.
03 -
Place the dried oregano, salt, dried thyme, black pepper, and red pepper flakes in a small bowl. Stir to combine. Sprinkle the spice mixture over the feta and veggies (divide equally between the four dishes if making individual servings).
04 -
Place ramekins on a baking sheet before placing them in the oven, or place the baking dish directly in the oven. Bake for 25 minutes.
05 -
Remove the dishes from the oven and stir to combine so the feta is evenly mixed in with the veggies. Then add the spinach and stir it in till combined.
06 -
Create a well in the middle of each ramekin or four wells if using one baking dish. Crack the eggs into the wells.
07 -
Place dishes back in the oven and bake for an additional 10 minutes.
08 -
Top with optional chopped fresh herbs or sliced chives. Serve with crusty baguette, toast, or pita for dipping.
# Notes:
01 -
Ramekins should hold at least 10 ounces or more
02 -
If using one baking dish, use an 8x8 or 9x11 baking pan
03 -
Great for breakfast, brunch, or light dinner