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baked eggs with feta and tomato breakfast sandwiches
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Baked Eggs with Feta + Tomato Breakfast Sandwiches

Stella Drivas
These baked eggs with feta and tomato breakfast sandwiches are insanely simple to make! They're bursting with delicious Mediterranean flavors!
Servings: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Equipment

Ingredients
 

  • 8 oz (225 g) feta cheese, (whole block)
  • 8 eggs
  • 3/4 cup (110 g) cherry tomatoes, halved + squeezed
  • 1/2 tsp Italian herb blend
  • salt + pepper, to taste
  • 1 tsp olive oil
  • 2 tbs chives, chopped
  • 6 English muffins, cut in half

Instructions
 

  • Preheat oven to 400℉. Brush about 1 tbs of olive oil on the bottom of the pan.
  • Add in the block of feta, eggs, tomatoes, Italian herb blend, salt, pepper and olive oil to the pan. Bake for 23-25 minutes or until mostly set. Immediately mix everything together in the pan and sprinkle with chives. Using a large scooper or spoon, scoop the mixture out evenly onto the English muffins.

Notes

You may also like this Tomato Feta Breakfast Burrito
  1. Wrap you leftovers in wax paper and store in a ziploc bag in your fridge for up to 3 days or in your freezer for 1 month.
  2. You can use any other bread of choice instead of English muffins.
  3. Reheat in your microwave or in a mini toaster oven.
Calories: 328kcal, Carbohydrates: 29g, Protein: 17g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 252mg, Sodium: 781mg, Potassium: 223mg, Fiber: 2g, Sugar: 1g, Vitamin A: 611IU, Vitamin C: 5mg, Calcium: 252mg, Iron: 2mg
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