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Is lunchtime feeling a little dull? Well, Baked Feta Egg Casserole is here to make your days brighter and bring a little more excitement to your day-to-day. This fancy block of fluffy eggs is filled with creamy feta and fresh veggies to fulfill all your feasting fantasies! It's ideal for lunch, like we said, but would also be the perfect main for your weekend brunches. Who doesn't love a versatile main?! Baked Feta Egg Casserole can do it all!
Is lunchtime feeling a little dull? Well, Baked Feta Egg Casserole is here to make your days brighter and bring a little more excitement to your day-to-day. This fancy block of fluffy eggs is filled with creamy feta and fresh veggies to fulfill all your feasting fantasies! It's ideal for lunch, like we said, but would also be the perfect main for your weekend brunches. Who doesn't love a versatile main?! Baked Feta Egg Casserole can do it all!
Ingredients
- 2 pints cherry tomatoes divided
- 1/4 red onion sliced
- 1/4 cup olive oil
- 1/2 teaspoon salt plus more to taste, for serving
- 1/2 teaspoon black pepper plus more to taste, for serving
- 1 (7-8-ounce) block feta
- red pepper flakes to taste
- 2 cloves garlic finely chopped
- 1 (12-ounce) jar roasted red pepper drained and chopped
- 1/2 cup basil leaves loosely packed and chopped
- 6 large eggs room temperature
- toast or focaccia to taste, for serving
Directions
- Preheat the oven to 400 degrees F.
- Set aside 7 tomatoes from the pints.
- In a 9x13-inch baking dish, combine the remaining tomatoes, the red onion, the olive oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix well to combine.
- Place the feta in the middle of the tomatoes and turn it over once so that both sides are coated with the oil.
- Sprinkle the feta with the red pepper flakes.
- Bake the feta mixture until the tomatoes start to burst, about 35 minutes.
- Carefully transfer the feta mixture from the oven and stir in the garlic, the roasted red peppers, and 1/2 of the basil leaves, breaking up the feta and the tomatoes until a creamy sauce forms.
- Reduce the oven temperature to 375 degrees F.
- Make 6 wells in the tomato sauce and carefully crack the eggs into each well.
- Bake the casserole until the egg whites are set but still very jiggly, about 8-10 minutes.
- Halve the reserved tomatoes.
- Top the casserole with the halved tomatoes, the remaining basil, the extra salt, the extra pepper, and the red pepper flakes.
- Serve the casserole with the toast.
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