Baked Feta & Veggie Eggs
Recipe by: Danielle Cleaveland
A baked dish with cherry tomatoes, bell peppers, garlic, feta cheese and seasoning.
Ingredients
6 Eggland's Best Eggs
1 cup Cherry Tomatoes
1 Orange or Yellow Belle Pepper
3 tbs Minced Garlic
1 tsp Red Pepper Flakes
2 tbs Olive Oil
3 tbs Chopped Fresh Chives
1 tsp Salt
1cup Chopped Spinach
6 oz Feta
Preparation
- Preheat oven to 400°
- Chop all veggies into bite size pieces. Add them to a medium size mixing bowl.
- Crumble 6 ounces of feta cheese and add that to your mixing bowl.
- Add olive oil, garlic and salt to the mixing bowl and stir well.
- Distribute the mix between 6 small/medium oven safe bowls (or spread on one 9x13 glass pan)
- Crack one egg into each bowl, or crack 6 eggs spread across one large glass baking pan.
- Bake for 25 minutes
- Remove from oven and sprinkle chili flakes and chives on top.
- Serve warm out of the oven.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 bowl |
|---|---|
| Calories | 194 kcal |
| Fat | 13.8g |
| Saturated Fat | 5.2g |
| Cholesterol | 190mg |
| Sodium | 385mg |
| Carbohydrates | 4.6g |
| Dietary Fiber | 1.3g |
| Protein | 11.8g |
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