Baked Feta & Egg Breakfast Bake
Baked Feta & Egg Breakfast Bake is a hands-off, oven-baked scramble with melty feta and a dozen eggs. An easy, low-carb breakfast or brunch that serves a crowd.
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 pockets for serving
- Fresh basil and/or mint for serving
Instructions
- Preheat the oven to 400°F. Grease an 8x11 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 to 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 residual heat of the baking dish and surrounding eggs. Enjoy the eggs alone or scoop into pita pockets and garnish with mint or basil leaves.
Notes
Grease the dish generously so the eggs don't stick. Avoid overbaking — slightly jammy eggs scramble into a fluffier final dish. Scramble quickly with a fork for the lightest texture. If any spots feel underdone, return the dish to the oven for 1 to 2 minutes. For a smaller batch, use half the eggs, half a block of feta, and an 8-inch dish. Add chopped tomatoes, spinach, or kale before baking, or sprinkle on cumin, coriander, paprika, curry powder, or red pepper flakes. Swirl in pesto after baking. Goat cheese, Boursin, or cream cheese all work in place of feta. Store leftovers in an airtight container in the fridge for a few days and reheat in the microwave.