Baked Feta Egg Casserole
It's even better than TikTok's baked feta pasta. 😱
By By Lauren Miyashiro; Recipe by Erin Merhar
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
8 mins
Total Time:
55 mins
Remember baked feta pasta, the easy dinner idea that took the internet by storm? Well, look out world because baked feta egg casserole is here to knock the original recipe right off its throne. If you're wondering what baked feta egg casserole is, exactly, here are the details: It's an easy breakfast dish that stars a throw-everything-in-the-pan sauce made from jammy tomatoes, creamy feta, and roasted red peppers. Oh my, that sounds good. When it comes to the feta, a thin plank, rather than a bulky block, is best for melting. You'll also want to bring the eggs to room temperature before baking to ensure perfectly runny results. Ready to try the next big thing? Keep reading for a few more tips and the full recipe!
How can I tell when baked eggs are done?
Don't wait until the eggs are totally firm before pulling the casserole from the oven. You'll overcook them that way! Egg whites should be white and opaque, but with a slight jiggle. They'll continue to set after you pull them from the oven.
What pairs well with this breakfast casserole?
Though not technically required, a side of bread is highly encouraged for mopping up the sauce. Crusty baguette, soft pita, fluffy focaccia, and plain 'ole toast are excellent choices. If you're serving this recipe for brunch, a simple green salad would be a welcome fresh pairing, too. And, of course, you can't go wrong with crispy bacon.
Can I make this ahead of time?
This casserole is best served right away. But with minimal prep (you only need about 8 minutes!), it's still an excellent no-fuss brunch (or breakfast-for-dinner) option.
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Ingredients
- 1/4 cup
olive oil
- 2 pt.
cherry tomatoes
- 1/4
red onion, sliced
- 1/2 tsp.
salt, plus more for serving
- 1/2 tsp.
black pepper, plus more for serving
- 1
7-8 oz. block of feta
Pinch of red pepper flakes, plus more to taste
- 2
cloves of garlic, finely chopped
- 1
12 oz. jar roasted red peppers, drained and chopped
- 1/2 cup
loosely packed basil leaves, chopped
- 6
large eggs
Toast or focaccia, for serving
Directions
- Step 1Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.
- Step 2Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.
- Step 3Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.
- Step 4Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).
- Step 5Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.
Pull the eggs out of the refrigerator when you start the recipe—it helps bring them to room temperature, which means they'll cook faster and more evenly in the sauce.
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