Baked Feta Egg Casserole

Perfect for a weeknight dinner or weekend brunch, this spin on the viral baked feta pasta will not disappoint!

  • Prep time: 15 min
  • Makes: 6
  • Cook time: 40-50 min


3 cup
cherry tomatoes
400 g
bell pepper, chopped
2 tbsp
chives, chopped
3-4 tbsp
olive oil
Naturegg Omega 3 shell eggs
pepper to taste
baguette or focaccia, for serving
6 tsp
Nanny Hudson’s Homestyle Ketchup, for serving


  1. Preheat the oven at 400F.

  2. Wash the pepper and the tomatoes. Chop the pepper.

  3. In a large oven dish, place the block of feta in the middle. Add the tomatoes, pepper and chives. Add some fresh pepper on the feta.

  4. Coat the veggies and feta with the olive oil. Turn the block of feta over once to coat each side with olive oil.

  5. Bake for 30 to 35 minutes.

  6. Take the dish out of the oven and crush the tomatoes and feta to make a creamy sauce.

  7. Crack the eggs one by one on top like a sunny side egg.

  8. Place back in the oven for 10-15 minutes or until the white is cooked and the yolk is jiggly.

  9. Serve right away with bread or focaccia and Nanny Hudson’s Homestyle Ketchup.

  10. Optional: add more fresh tomato or chives for garnish.


  1. In lieu of pepper, add herbs such as basil or oregano on the feta.

  2. Customize as you wish, have fun with it!

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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