I eat eggs for breakfast basically every day. It’s just one of those habits that stuck, simple, filling, and something I genuinely look forward to in the morning. But let’s be real, even with something as versatile as eggs, I get tired of doing the same fried or scrambled version all the time.
Remember the baked feta pasta trend from a while ago (who didn’t try it at least once?), and this feels like its underrated breakfast cousin. A block of feta, a few eggs, olive oil, and some herbs into the oven and out comes something creamy, salty, and really satisfying.
📌 Full Recipe on the Blog: https://yourkitchenlab.com/baked-feta-eggs-protein-packed-breakfast/
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Ingredients
70 g block of feta cheese 2.5 oz
5 eggs
2 tbsp olive oil
herb salt or seasoning of choice to taste
Instructions
Preheat oven to 200°C (400°F).
Grease a small baking dish with olive oil.
Place the block of feta cheese in the center.
Crack the eggs around the feta.
Drizzle olive oil on top and sprinkle with herb salt or your favorite seasoning.
Bake for 18–20 minutes, or until egg whites are set and yolks are still slightly soft in the center.
Scramble with a fork to mix the yolks and melted feta.
Serve warm with toasted sourdough and avocado, if desired.