Remember baked feta pasta, the that took the internet by storm? Well, look out world because baked feta egg casserole is here to knock the original recipe right off its throne. If you're wondering what baked feta egg casserole is, exactly, here are the details: It's an easy breakfast dish that stars a throw-everything-in-the-pan sauce made from jammy tomatoes, creamy feta, and roasted red peppers. Oh my, that sounds good. When it comes to the feta, a thin plank, rather than a bulky block, is best for melting. You'll also want to bring the eggs to room temperature before baking to ensure perfectly runny results.
How can I tell when baked eggs are done?
Don't wait until the eggs are totally firm before pulling the casserole from the oven. You'll overcook them that way! Egg whites should be white and opaque, but with a slight jiggle. They'll continue to set after you pull them from the oven.
What pairs well with this breakfast casserole?
Though not technically required, a side of bread is highly encouraged for mopping up the sauce. Crusty baguette, soft pita, fluffy , and plain 'ole toast are excellent choices.
Can I make this ahead of time?
This casserole is best served right away. But with minimal prep (you only need about 8 minutes!), it's still an excellent no-fuss brunch (or breakfast-for-dinner) option.
1/4 c.olive oil
2 pt.cherry tomatoes
1/4red onion, sliced
1/2 tsp.salt, plus more for serving
1/2 tsp.black pepper, plus more for serving
17-8 oz. block of feta
Pinch of red pepper flakes, plus more to taste
2cloves of garlic, finely chopped
112 oz. jar roasted red peppers, drained and chopped
loosely packed basil leaves, chopped
6large eggs
Toast or focaccia, for serving
Step 1 Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine. Step 2 Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst. Step 3 Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce.