Table of Contents
This Veggie & Feta Egg Bake is a simple oven dish. It mixes eggs, bell peppers, spinach, cherry tomatoes, and salty feta. You bake it until the eggs set. It makes a warm, filling meal for breakfast, brunch, or a light dinner. You can make it ahead and reheat slices later.
Why you’ll love it
- Fast: ready in about 30 minutes.
- Healthy: lots of vegetables and protein from eggs and feta.
- Flexible: you can swap vegetables or cheeses.
- Crowd-friendly: easy to double for a group.
- Make-ahead: good cold or reheated for work lunches.
Ingredients
- 6 eggs
- 1 cup feta cheese, crumbled
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup milk
- Salt and pepper to taste
- Olive oil for greasing
Substitutions & key variations
- Milk: use any milk (dairy or plant) or skip for a denser bake.
- Feta: swap with goat cheese, ricotta, or shredded cheddar.
- Vegetables: use zucchini, mushrooms, broccoli, or cooked onion.
- Herbs: add chopped parsley, dill, or basil for fresh flavor.
- Make it low-carb: add more veggies and skip tomatoes or use less milk.
Step-by-step
Step 1 — Prep
Preheat your oven to 350°F (175°C). Grease a medium baking dish with olive oil. Dice bell peppers, halve cherry tomatoes, and chop spinach.
Step 2 — Mix
Crack the eggs into a bowl. Add milk, a pinch of salt, and pepper. Whisk until smooth. Stir in bell peppers, spinach, tomatoes, and crumbled feta.
Step 3 — Bake
Pour the mix into the greased dish. Smooth the top with a spatula. Bake for 25–30 minutes until the eggs are set and the top is lightly golden. Let it cool a few minutes, then slice and serve.
Success tips
- Temperature: 350°F gives an even cook. If you use a large dish, eggs cook faster. Use an oven thermometer if yours runs hot.
- Texture: aim for slightly firm center. Overbaking makes dry eggs. Check at 20 minutes and test with a knife — it should come out mostly clean.
- Salt: feta is salty. Taste a small bit before adding more salt.
- Even veg: cut vegetables similarly small so they cook evenly.
- Common mistake: adding very wet vegetables raw (like mushrooms) can release water. Pre-sauté them for a firmer bake.
How to serve
- Slice and serve warm with toast, pita, or a simple green salad.
- Top with fresh herbs or a sprinkle of extra feta.
- Serve cold on a bagel or in a lunchbox with fresh fruit.
- For a heartier meal, add a side of roasted potatoes or whole grain toast.
Storage & reheating
- Fridge: cool the bake, cover, and store in an airtight container for up to 4 days.
- Freezer: freeze slices wrapped in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge.
- Reheat: microwave a slice for 45–90 seconds until hot. Or reheat in a 350°F oven for 10–15 minutes until warm through.
Frequently Asked Questions
Q: Can I make this without milk?
A: Yes. You can skip the milk or use a milk substitute. The bake will be a bit firmer.
Q: Can I add meat?
A: Yes. Cook bacon, ham, or sausage first, drain, and add to the egg mix.
Q: How do I know when it is done?
A: The top should be set and lightly golden. A knife inserted in the center should come out mostly clean.
Q: Can I use frozen vegetables?
A: Yes, but thaw and drain well to avoid extra water in the bake.
Q: Can I make it vegan?
A: For a vegan version use tofu or a chickpea flour base and a vegan cheese substitute.
Nutrition notes / equivalents
This is an estimate per serving if you divide the bake into 6 pieces:
- Calories: about 180–220 kcal
- Protein: 12–15 g
- Fat: 12–15 g (depending on feta and milk)
- Carbs: 4–6 g
Exact values change with cheese type and added ingredients.
Conclusion + CTA
This Veggie & Feta Egg Bake is easy, flexible, and tasty. Try it for a fast family breakfast or a make-ahead meal. If you want more ideas with peppers, tomatoes, and feta, check this recipe: Vegetable Egg Bake (with Peppers, Tomatoes, and Feta) – Kalyn’s …. Make one tonight and enjoy a warm, healthy meal.
Links to related recipes
- Veggie Frittata
- Spinach and Feta Breakfast Muffins
- Tomato and Pepper Shakshuka
Veggie & Feta Egg Bake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease a medium baking dish with olive oil.
- Dice bell peppers, halve cherry tomatoes, and chop spinach.
- In a bowl, whisk together the eggs and milk until smooth.
- Stir in the diced bell peppers, chopped spinach, halved cherry tomatoes, and crumbled feta cheese.
- Season with salt and pepper.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until the eggs are set and the top is lightly golden.
- Let cool for a few minutes before slicing and serving.