Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Bake at 375°F until the whites are opaque, then stir. The yolks do not need to be set before you stir, because the stir and the rest finish them.
- Judge doneness by sight and a thermometer, not only the clock. Dishes and ovens differ, so check at 20 minutes, and the finished eggs should read 160°F.
- Season lightly before baking and taste after. The feta carries most of the salt.
In this post4 sections
Why this version works
We read seven versions of baked feta eggs and oven scrambled eggs. The feta versions agree on 12 eggs to one 8 oz block of feta, 2 Tbsp of olive oil, very little salt and a hot oven, 375°F to 400°F, for about 18 to 25 minutes. Where cooks ran into trouble was timing: readers reported eggs still raw at the stated time, and the whisked versions needed a stir partway for an even texture. Browsing the pages we found no complaint of rubbery or salty eggs, only warnings in the recipe text, so our fixes are cues, not a clock: bake until the whites are opaque, stir, rest covered, and check for 160°F. A thin layer in a 9x13 dish cooks faster than a deep one, so we named the dish size.
There is no sugar added in this recipe.
Watch the reel by @feelgoodfoodie on Instagram
Tested recipe
Baked Feta Scrambled Eggs
A block of feta in a 9x13 dish with 12 eggs cracked around it, baked at 375°F until the whites are set, then broken up, stirred and rested under foil. About 35 minutes, one dish.
Ingredients
In the dish
- 1 block (8 oz) feta in brine, drained and patted dry; a block, not crumbles
- 12 large eggs
- 2 Tbsp olive oil, divided, plus a little to grease the dish
- 1/4 tsp black pepper
To finish
- 1/4 tsp kosher salt, or to taste, added after baking
- 2 Tbsp fresh mint, torn, optional
- 6 pita breads, warmed, for serving
Steps
Heat the oven to 375°F with a rack in the middle. Rub a 9x13 inch baking dish with a little olive oil.
Set the feta in the center of the dish. Crack the 12 eggs around it, one at a time, spread out so the yolks are not touching the feta more than needed. Drizzle 1 Tbsp of the oil over the eggs and the feta, and sprinkle with the pepper.
Bake 20 to 25 minutes, until the whites are opaque and no longer clear or jiggly. The yolks can still be soft.
Take the dish out. Use a fork to break up the feta and stir the eggs, yolks and feta together, scraping the edges in.
Cover the dish with foil and let it sit 3 to 5 minutes, until the eggs look just set with no wet liquid pooling and a thermometer in the center reads 160°F. If they are still wet, return the covered dish to the oven for 3 minutes.
Drizzle with the remaining 1 Tbsp oil. Taste, and add the salt a pinch at a time. Scatter with the mint and serve with the warm pita.
Notes
- Use a block of feta in brine, drained and dried. Crumbles bake up dry and stay in separate bits instead of melting into the eggs.
- Feta is salty, so add salt only after you taste the finished eggs.
- Pull the dish when the whites turn opaque. Eggs keep cooking from the heat of the dish while they rest.
- A smaller dish, such as 8x8 inches, makes a deeper layer and needs several more minutes; untested.
Swaps
- Whisk the eggs in a bowl with the oil and pour them around the feta for a more even texture; untested here.
- Add a handful of baby spinach or halved cherry tomatoes around the feta before baking; untested.
- Use goat cheese in place of the feta; untested.
Storage and reheating
Storage: Cool, then cover and refrigerate within 2 hours. It keeps up to 3 days in the fridge. We have not tested freezing.
Reheating: Warm in a skillet over low heat with a splash of water, or in the microwave in 30 second bursts, stirring, until steaming hot all the way through (165°F in the center). Warm gently so the eggs stay soft.
Where this recipe comes from
- Inspired by Baked Feta Eggs from Cup of Yum, for a block of feta with eggs cracked around it, and Easy Oven Baked Scrambled Eggs from Cup of Yum, for stirring the eggs partway through the bake.
- The idea came from this reel by @feelgoodfoodie.
What to serve with baked feta scrambled eggs
Warm pita is the classic, and fresh mint or a few sliced cucumbers and tomatoes on the side keep it light. A bowl of fruit or a green salad turns it into brunch for a crowd.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Do I need to whisk the eggs?
No. Cracking the eggs around the feta and stirring after baking is the method here. We have not tested whisking them first.
How do I know the eggs are done?
The whites are opaque, nothing wet is pooling in the dish after the stir and rest, and a thermometer reads 160°F in the center.
Can I use feta crumbles?
We recommend a block. Crumbles dry out and do not melt into the eggs. We have not tested crumbles.
