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–+ servings

Baked Eggs with Spinach and Feta

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Baked eggs with spinach and feta combine sautéed greens and tangy cheese for a flavorful breakfast or brunch. Pre-sautéing the spinach removes excess moisture, ensuring perfectly set eggs without watery texture. This dish is quick to prep and bakes evenly, with runny yolks and salty feta to enhance plain toast or meal-prep bowls.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil divided for sautéing and drizzling
  • 2 cloves garlic minced
  • 4 fresh spinach washed thoroughly
  • 4 eggs room temperature
  • ½ cup feta cheese crumbled, use block feta crumbled for best texture
  • to taste black pepper light seasoning
  • to taste herbs oregano or dill, optional

Equipment

  • Skillet use for sautéing spinach and garlic
  • oven-safe baking dish light-colored dish to bake eggs and spinach
  • sieve or paper towel to drain excess moisture from sautéed spinach

Method
 

  1. Preheat oven to 350°F. Bring eggs to room temperature to prevent cracking and ensure even baking.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Add fresh spinach and sauté for 3-4 minutes, stirring often, until wilted and most moisture has evaporated. Drain excess liquid with a sieve or paper towel.
  3. Transfer drained spinach to a light-colored oven-safe baking dish or divide among ramekins. Crumble feta evenly over the top. Season lightly with black pepper and herbs if using.
  4. Crack eggs directly over the spinach and feta mixture, spacing evenly. Drizzle with a small amount of olive oil if desired.
  5. Bake in preheated oven for 15-20 minutes until the egg whites are set and opaque, but yolks still jiggle slightly. Check at 15 minutes by gently shaking the dish. Let rest 2-3 minutes before serving to finish setting.

Notes

  • Sauté spinach thoroughly and drain to remove excess moisture for best texture.
  • Use room temperature eggs to avoid cracking and ensure even cooking.
  • Season lightly before baking and adjust salt after tasting since feta is salty.

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