Delicious, creamy baked eggs with ripe tomatoes and flavorful feta cheese. A must-make dish for breakfast or dinner!
You probably know by now that I’m a little obsessed with baked eggs, like my Italian Baked Eggs Recipe and Creamy Baked Eggs Original Recipe. They’re just so easy to make, no babysitting on the stove top like fried or scrambled. Let me introduce you to my newest obsession: feta cheese. I honestly didn’t know how much I loved feta until I made this Roasted Red Pepper Parmesan Fettuccine pasta. (And this Bacon Feta Penne Pasta. And then these Feta Roasted New Potatoes.) Turns out feta packs a zesty, savory, slightly tangy flavor that allows you to use less cheese (less calories!) in recipes.
I used Nikos® Traditional Feta crumbles for this recipe (also available in wedges). It’s fantastic stuffed inside burgers, added to mac and cheese, or whipped for a decadent dip. It’s a welcome addition to my favorite baked eggs. Nikos® full line of Mediterranean-style feta cheeses are certified Halal and made with rBGH-free milk.
Wake up to these delicious baked eggs with tomatoes and feta.
- Half of large Beefsteak tomato chopped
- ½ cup Feta Cheese crumbled
- 4 eggs
- ¼ teaspoon of dried oregano
- Salt and pepper
Preheat the oven to 375 F.
Spray ramekins with non-stick spray.
Add chopped tomatoes and crumbled feta to ramekins.
Sprinkle with dried oregano.
Crack 2 eggs to each ramekin.
Sprinkle generously with salt and freshly ground pepper.
Cook until egg whites are set, about 15 minutes. Careful not to overcook the yolks.
This is a sponsored post on behalf of Nikos®. All thoughts and opinions are my own.