Pioneer Woman baked feta egg bake is a quick, easy breakfast casserole with cherry tomatoes, creamy feta and six eggs, ready in under an hour. That makes it a solid pick for weekend brunch, holiday breakfast or a simple weeknight dinner, since all the prep wraps up in eight minutes.
The step that decides everything is pulling the casserole out while the egg whites still jiggle, because they keep cooking in the hot sauce. If you wait until they look fully set in the oven, the yolks will be hard by the time you serve.
Jarred roasted red peppers add a smoky layer most baked feta recipes leave out. That smokiness pairs with garlic stirred in after the first bake, so everything stays fragrant instead of bitter.
Pioneer Woman Baked Feta Egg Bake
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings8
minutes47
minutes449
kcalA whole block of feta melts into roasted cherry tomatoes and red peppers to create a creamy sauce. Eggs then bake right in the same dish until the whites set and the yolks stay runny.
Ingredients
1/4 c. 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 c. loosely packed basil leaves, chopped
6 large eggs
Toast or focaccia, for serving
Directions
- Prep the baking dish: Preheat the oven to 400 degrees and pull 6 eggs from the fridge to come to room temperature. While it heats, reserve 6-8 cherry tomatoes and toss the rest with red onion, 1/4 cup olive oil, salt and pepper in a 9-by-13-inch dish.
- Bake with the feta: Set the feta in the center of the tomatoes and flip it so the top coats with oil. Once it’s coated, sprinkle red pepper flakes on top and bake for 35 minutes until the tomatoes burst.
- Build the sauce: Remove from the oven, then stir in the garlic, red peppers and half the basil while breaking up the feta. Once it turns into a creamy sauce, make 6 wells in the mixture and crack an egg into each one.
- Bake the eggs: Reduce the oven to 375 degrees and return the casserole for 8-10 minutes, until the egg whites are just set. They’ll still look jiggly at this point, but they keep cooking in the hot sauce once you pull the dish out.
- Top and serve: Halve the reserved tomatoes, then scatter them over the casserole with the remaining basil, salt, black pepper and red pepper flakes. Transfer to bowls and serve right away with toasted bread or focaccia, since the eggs are best while the yolks are still runny.
FAQs
Can I use a different cheese instead of feta?
Goat cheese works as the closest swap because it has the same tangy, crumbly texture that melts into a creamy sauce. You could also try ricotta salata or halloumi, though halloumi won’t break down as much so the sauce will be chunkier. Avoid pre-crumbled feta since it dries out faster and won’t give you that smooth consistency.
How should I store leftover baked feta egg bake?
Transfer any leftovers to an airtight container and refrigerate within two hours, where they’ll keep for up to two days. The eggs firm up once chilled, so reheat gently in a 300-degree oven for about 10 minutes to warm the sauce without toughening the whites.
Do I have to use jarred roasted red peppers?
You can roast bell peppers under the broiler until charred, then peel and chop them, though jarred ones save about 20 minutes. If you skip them entirely the dish still works, but you’ll lose that smoky sweetness that balances the tangy feta.
What size baking dish works best for this recipe?
A 9-by-13-inch dish gives the tomatoes enough room to spread in a single layer, which helps them roast evenly and burst on schedule. A smaller dish crowds the ingredients so the tomatoes steam instead of roast, and you won’t have space to nestle all six eggs.
Why did my egg yolks come out hard instead of runny?
The eggs keep cooking in the hot sauce after you pull the dish out, so remove it while the whites still look slightly jiggly. Set a timer for 8 minutes on the second bake for the best shot at runny yolks, since each extra minute firms them up.
